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Preserved Limes - Indian Style

A community recipe by Edda

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.

Ingredients

Serves: 0

Metric Cups

14 limes
7½ centimetres fresh ginger (peeled and cut into fine strips)
4 cloves garlic (quartered lengthways - optional)
6 teaspoons salt
3 large green chillies (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 chiles (fresh)
8 fluid ounces 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.

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.