Lime Pickle

In a large sauce pan; bring to boil the whole limes with water and salt. Reduce to medium flame and and simmer for 20 minutes until the lemons are soft. Drain the liquids and allow the lemons to cool. Once cooled cut into small peices.

Preheat your oven to 100C and steralise some jam jars.

In a small bowl, combine the chilli and turmeric powder in a small amount of water to make a paste and keep aside. Mixing the powders in water prevents them from burning as they hit the hot pan.

Heat the oil in a heavy bottomed pan on low heat; add in the mustard and cumin seeds and allow them to crackle. Then add in the curry leaves and stir for about a minute.

Stir in the chopped ginger and garlic and sauté for about 10 minutes on medium flame. Add in the powder paste and stir for 4 minutes. Next add in the chopped limes and stir well, check for salt and adjust to taste. Finally add in the paprika and mix well.

In a separate pan, add in the vinegar and bring it to a boil. When hot add to the limes and mix well. add the muscovado sugar and mix.

Spoon the mixture into the heated jam jars and screw on the lids. As the jars cool the lids should 'pop'.