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Preserved Limes - Indian Style

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Preserved limes, perfect to accompany lots of Indian dishes, but also nice with fatty fish.

Preserved limes, perfect to accompany lots of Indian dishes, but also nice with fatty fish.

Ingredients

Serves: 0

Metric Cups
  • 14 limes
  • 7½ centimetres fresh root ginger (peeled and cut into fine strips)
  • 4 cloves garlic (quartered lengthways - optional)
  • 6 teaspoons salt
  • 3 large green chilli (fresh)
  • 225 millilitres white wine vinegar
  • 400 grams sugar
  • mint (optional)
  • 14 limes
  • 2⅞ inches fresh gingerroot (peeled and cut into fine strips)
  • 4 cloves garlic (quartered lengthways - optional)
  • 6 teaspoons salt
  • 3 large green chile (fresh)
  • 8 fluid ounce white wine vinegar
  • 14⅛ ounces sugar
  • mint (optional)

Method

Preserved Limes - Indian Style is a community recipe submitted by Edda and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cut 6 limes lengthwise in 6 equal parts. Put a layer of lime pieces on the bottom of a large preserving jar, cut side outward. Sprinkle over some garlic, ginger and salt. Add 1 teaspoon of salt.
  • Repeat with further layers of lime, ginger, garlic and salt. Push the ingredients down to eliminate as much air as possible and add a chilli pepper here and there. Keep going until the pot is filled up to 1,25 - 2 cm below the rim.
  • Press the remaining limes to get 200 ml of juice. Pour into a saucepan with the vinegar and the sugar. Slowly heat up, stirring until the sugar is dissolved. Allow to cook until you have obtained a syrup.
  • Pour this syrup into the pot and give the pot a tap and a shake (careful! Hot!) to allow air bubbles to escape. If the limes float, push them under with a piece of greaseproof paper.
  • Close the pot with an airtight, acid-proof seal (I like to use those pots with the rubber seals). Allow to stand for 1 month in a sunny and warm place, then keep another 2 to 4 weeks before use. These preserve very, very well. Sometimes I reduce the amount of garlic by half and add a couple of leaves of mint instead, just for a change. Works very nicely too!
  • Cut 6 limes lengthwise in 6 equal parts. Put a layer of lime pieces on the bottom of a large preserving jar, cut side outward. Sprinkle over some garlic, ginger and salt. Add 1 teaspoon of salt.
  • Repeat with further layers of lime, ginger, garlic and salt. Push the ingredients down to eliminate as much air as possible and add a chilli pepper here and there. Keep going until the pot is filled up to 1,25 - 2 cm below the rim.
  • Press the remaining limes to get 200 ml of juice. Pour into a saucepan with the vinegar and the sugar. Slowly heat up, stirring until the sugar is dissolved. Allow to cook until you have obtained a syrup.
  • Pour this syrup into the pot and give the pot a tap and a shake (careful! Hot!) to allow air bubbles to escape. If the limes float, push them under with a piece of greaseproof paper.
  • Close the pot with an airtight, acid-proof seal (I like to use those pots with the rubber seals). Allow to stand for 1 month in a sunny and warm place, then keep another 2 to 4 weeks before use. These preserve very, very well. Sometimes I reduce the amount of garlic by half and add a couple of leaves of mint instead, just for a change. Works very nicely too!
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