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Prep Time: 30 Minutes Cook Time: 4320 Minutes |
Ready In: 4350 Minutes Servings: 8 |
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Ingredients:
24 small limes or 1 kg lime |
2 tablespoons red chili powder |
2 teaspoons coarsely crushed fenugreek seeds |
2 tablespoons oil |
2 1/4 tablespoons salt (or to taste) |
1 cup sugar |
1/2 cup jaggery |
1 teaspoon turmeric |
Directions:
1. Wash and dry the limes.
2. Make deep cross cuts.
3. Crush jaggery.
4. Mix all the dry ingredients in oil and add to the jaggery.
5. Fill each lime with this and pack in jars rather loosely.
6. For the next 3 days, stir with a long handled spoon in the jar.
7. Turn limes at this stage.
8. It would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture.
9. Now, remove the jars and place on the pantry shelf for 2-3 months before serving.
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