​Indian lime pickle

Limes are a great source of Vitamin C, but I would rely on this pickle to provide your essential daily dose!
The pickle is great with Indian curries but also with fish, crab or avocado.

Ingredients
Makes about 2.5 cups.

8 limes
1 Tbsp salt
2 Tbsp mustard seed oil (or vegetable oil)
2 tsp mustard seeds
3 cloves garlic finely chopped
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp chilli powder
1 green chilli (optional)
1/2 cup water
125g brown sugar
2 Tbsp white vinegar

Method
Step 1
Cut each lime into 8 wedges and place in large bowl. Sprinkle with the salt. Cover and set aside in a cool dry place for 2 days, stirring occasionally.
Step 2

• Heat the oil in a medium saucepan over medium heat. Add the mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin, coriander and chilli powder and cook stirring for 30 sec or until aromatic.
• Stir in the lime mixture, water, sugar and vinegar and bring to the boil. Reduce heat and simmer, stirring occasionally, for 15 mins or until mixture is thick.
• Spoon into sterilised glass jars, seal and invert for 2 mins. Set aside for 1 week to develop the flavours.

Stores for at least 6 months. Once opened store in fridge for a few months. But like all things, try before you toss it out. It just might be even better!