Name: Lime pickle with lemongrass
Cook time: 12 min
Total time: 12 min
Ingredients: Lime pickle with lemon grass; 10 medium_piece limes (800g), sliced thickly; 2 teaspoon coarse cooking salt; 1 cup (250ml) vegetable oil; 4 small_piece fresh green thai chillies, chopped finely; 2 teaspoon chilli powder; 1 tablespoon grated fresh ginger; 6 clove garlic, crushed; 1 tablespoon finely chopped fresh lemon grass; 1 teaspoon yellow mustard seeds; 2 cup (500ml) white vinegar

Ingredients

Lime pickle with lemon grass

10 medium_piece limes (800g), sliced thickly

2 teaspoon coarse cooking salt

1 cup (250ml) vegetable oil

4 small_piece fresh green thai chillies, chopped finely

2 teaspoon chilli powder

1 tablespoon grated fresh ginger

6 clove garlic, crushed

1 tablespoon finely chopped fresh lemon grass

1 teaspoon yellow mustard seeds

2 cup (500ml) white vinegar

Method

Lime pickle with lemon grass

1.Combine limes and salt in large bowl, cover; stand overnight. Rinse lime slices under cold water; drain.

2.Heat oil in large heavy-based saucepan; cook chilli, chilli powder, ginger, garlic, lemon grass and mustard seeds, stirring, 2 minutes. Add lime slices and vinegar; bring to a boil.

3.Simmer, uncovered, 10 minutes. Spoon hot pickle into hot sterilised jars; seal while hot. Store for a week before using.

Women's Weekly Food