4 limes
1 tablespoon table salt
4 Tbsp vegetable or peanut oil
2 bird’s eye chillies, finely chopped with seeds
1 tsp chilli powder
2 tsp mustard seeds
4 cloves garlic, finely chopped
6cm piece fresh ginger, peeled, finely grated
1 Tbsp ground cumin
1 Tbsp ground coriander
1¼ cups water
2 Tbsp white vinegar
¼ cup Chelsea Jam Setting Sugar

1. Cut each lime into 8 wedges. Then cut each wedge into 4 small chunks. Place in a large bowl or jar. Sprinkle with the salt. Cover and set aside in fridge, stirring occasionally, for 2 days.

2. Heat the oil in a saucepan over medium heat. Add chillies, chilli powder, mustard seeds and cook for 30 seconds or until the seeds start to pop. Add the garlic, ginger, cumin and coriander. Cook stirring, for 30 seconds or until aromatic.

3. Stir in the lime mixture, water, and vinegar and bring to the boil. Reduce heat to low and simmer, stirring occasionally for 1 hour or until the mixture is thick and lime peel has softened.

4. Add Chelsea Jam Setting Sugar and stir over medium heat or until sugar has dissolved. Bring to the boil and boil rapidly for 2 minutes.

5. Spoon the pickle into sterilised glass jars and screw on lids to seal. Set aside for 2 weeks to develop the flavours. Store in fridge after opening.

Makes 2 x 125ml jars.