Ingredients
24 fresh limes
180g jaggery, grated or chopped finely
200 ml malt vinegar or coconut vinegar
3 tbsp salt
Spices
10-12 whole dried kashmiri red chillies or 2 tbsp Kashmiri chilli powder
½ tsp tsp turmeric
8-10 cloves garlic, peeled
1 inch piece fresh ginger, peeled
2 tsp cumin seeds
½ tsp asafoetida (hing) powder
3 tbsp vegetable oil or mustard oil
Few curry leaves
Cooking Steps
Step 1
Wash the limes and dry them completely, preferably in the sun
The next day quarter the limes (seeds removed) and sprinkle with 3 tbsp of sea salt in a glass or stainless steel bowl.
Cover and leave for 24 to 48 hours at room temperature, stirring once a day to let the limes soften and release juice.
Step 2: Grind the Spices
Add the red chillies, garlic, ginger, cumin, turmeric and asafoetida with ½ cup of the vinegar to a blender. Blend to a smooth paste.
Step 3
Heat 3 tbsp of mustard or vegetable oil in a saucepan over medium heat. Add the ground spices and fry for 3-4 minutes until fragrant.
Stir in the remaining vinegar and the grated jaggery. Cook over low heat until the jaggery melts completely into a glossy syrup.
Step 4
Add the salted limes along with all the juices. Throw in a few curry leaves.
Simmer gently for 8-10 minutes until the rind absorbs the liquid and the sauce thickens.
Allow to cool completely before spooning into clean, sterilized glass jars.
Store in a cool, dark cupboard for 2 to 3 weeks before consuming.