My lime tree produces copious amounts of limes and when my friend Michele gave me a jar of lime pickle that you could add to coconut cream to make a simple chicken curry, I knew I’d found a winner – this is that recipe. Each year I make masses of lime cordial for friends and family but am always on the lookout for something to make with them beyond adding them a few at a time in lots of different recipes.
1/2 cup sea salt
1/2 cup canola oil
1 onion, finely chopped
8 cloves garlic, crushed
2 tbsp yellow mustard seeds
4 tbsp fresh ginger, grated
1 tbsp ground cumin
4 tsp ground coriander
1/2 tsp chilli powder
2 cups water
2 1/2 cups brown sugar
4 tbsp white vinegar
Cut each lime into eight pieces and place into a large bowl. If you don’t want such obvious pieces of lime in the pickle, cut it into smaller pieces. Sprinkle with salt and stir through limes, cover and leave overnight to draw out juices, stirring a couple of times.
Heat oil in a preserving pan. Add onion and garlic and cook for 3 or 4 minutes until softened. Add mustard seeds and cook for 1 minute.
Add ginger, cumin, coriander and chilli and cook for 30 seconds. Add limes, water, sugar and vinegar.
Bring mixture slowly to a simmer. Cook for 20 minutes until the liquid has thickened.
Ladle into sterilized jars and seal. Allow at least a month for the pickle to mature.
To serve: add coconut cream to the lime pickle and stir through a curry or serve on the side as an accompaniment.