LIME PICKLE

INGREDIENTS:

• 25 Limes
• 150 g Sugar
• 75 g Salt
• 1/4 bottle (2 cups approx.) Vinegar

METHOD:

• Pierce the limes using a fork.
• Mix vinegar, salt and sugar (preferably in a clay pot) and heat on a stove while stirring.
• When mixture begins to boil, add the limes (including any juice left behind).
• Continue to heat, turning the limes from time to time.
• Heat until the lime rinds discolor and shrink.
• Remove from heat and let it cool for awhile.
• Pour the mix into a preserve jar (fill it to the top), close lid tightly and leave it in a cupboard for about six months.
• Lime pickle (Lunu Dehi) can be used in chutnies or with rice & curry.