Pungent and sharp, this chutney is a perfect accompaniment to Indian curries. Serve with Tandoori chicken, pilaf rice and rocket salad.

Ingredients

• 1 kg limes, quartered
• ½ cup salt
• 1 cup raisins
• 20 gram packet dried whole chillies
• 6 cm piece fresh ginger, peeled and minced
• 1 bulb garlic, peeled and mashed to a paste
• 2 cups white vinegar
• 1¼ cups sugar

Method

1. Place the limes in a non-metallic dish and sprinkle over the salt. Stand, covered, in front of a hot sunny window for three days, stirring occasionally.
2. After 2 days, put the raisins, chillies, ginger and garlic and one-third of the vinegar into a separate non-metallic bowl and stand covered overnight.
3. Place the limes in a sieve and drain for 2 hours. Then process the limes in a food processor until roughly chopped. Transfer to a saucepan with the macerated raisins, remaining vinegar and sugar and stir over a low heat until the sugar has dissolved.
4. Increase the heat and simmer gently for 30 minutes or until the mixture has thickened.
5. Bottle into hot sterilised jars and seal tightly.

Cooks Tips

- If you cannot place the limes in front of a sunny window, put them in the oven at 75ºC for one hour every day for 3 days and stir regularly during these dates.