Our zesty Lime relish with Kaffir lime leaves is aromatic condiment with a real 'zing'. It’s perfect for adding a burst of citrus flavour to grilled meats, seafood, and rice dishes.
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Reviews
8
What did you think of this recipe?
Lisa Townsend
Once opened how long does it last ?
5
Laura Michelle
I only had 1/2 lb of limes, but they were Mexican limes. Small and more sour. I found that I needed all the other ingredients at their proportions to balance the sourness of the limes. So the only thing I changed was the amount of limes and I reduced the sugar by 1/2 cup
5
Laura Michelle
Great recipe!
5
Anne-Maree
What a delicious relish! My 11 year old made this from start to finish. She added a knob of grated fresh ginger per other reviews.
5
Lynn Sayer
Love the combination of ingredients. Taste is just great with the ginger giving an extra 'zing'. Also added some finely chopped raw ginger second time (tonight) and just waiting to taste the finished product. Enjoy the addition of the Kaffir Lime Leaves. In my favorites folder.
5
Lynn Sayer
Love the combination of ingredients, especially the 'zing' of the ginger. Tonight added some raw finely chopped ginger just to add to the fantastic flavour. Definitely added to my relish list as we have limes galore and prefer them to lemons.Thank you Chelsea Sugar for your great recipes. Ka Mau Te Wahi ,(,Awesome,)
5
Annie
My batch is extremely tart. Not sure why!
1
Lynn
Absolutely 5 Star. Made this last year and is our favourite Relish/Chutney. So far made 2 more batches, but only 1 has made it into our pantry. The other batch ended up being commandeered by friends who love it. I also peel, chop and crush some root ginger into the mix as that is another flavour we love. Luckily we have a miniature lime and a miniature lemon tree but their crops this year has been amazing. Just as well we love limes and lemons.Thanks Chelsea Sugar for your recipes.
Cut limes in half then quarters lengthways. Cut ends off and slice thinly.
Bring to boil: limes, onions, salt, apples, vinegar, ginger and raisins. Simmer 60 minutes.
De-vein the lime leaves, fold in half and slice very thinly into strips. Stir the Chelsea Sugar and sliced leaves into the mix. Simmer for a further 30 minutes until thick. Pour into hot sterilised jars and seal.
I only had 1/2 lb of limes, but they were Mexican limes. Small and more sour. I found that I needed all the other ingredients at their proportions to balance the sourness of the limes. So the only thing I changed was the amount of limes and I reduced the sugar by 1/2 cup
5
Laura Michelle
Great recipe!
5
Anne-Maree
What a delicious relish! My 11 year old made this from start to finish. She added a knob of grated fresh ginger per other reviews.
5
Lynn Sayer
Love the combination of ingredients. Taste is just great with the ginger giving an extra 'zing'. Also added some finely chopped raw ginger second time (tonight) and just waiting to taste the finished product. Enjoy the addition of the Kaffir Lime Leaves. In my favorites folder.
5
Lynn Sayer
Love the combination of ingredients, especially the 'zing' of the ginger. Tonight added some raw finely chopped ginger just to add to the fantastic flavour. Definitely added to my relish list as we have limes galore and prefer them to lemons.Thank you Chelsea Sugar for your great recipes. Ka Mau Te Wahi ,(,Awesome,)
5
Annie
My batch is extremely tart. Not sure why!
1
Lynn
Absolutely 5 Star. Made this last year and is our favourite Relish/Chutney. So far made 2 more batches, but only 1 has made it into our pantry. The other batch ended up being commandeered by friends who love it. I also peel, chop and crush some root ginger into the mix as that is another flavour we love. Luckily we have a miniature lime and a miniature lemon tree but their crops this year has been amazing. Just as well we love limes and lemons.Thanks Chelsea Sugar for your recipes.