12 lemons (chopped finely)*20 chillies (deseeded)
Roast the following spices individually:
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tbsp black mustard seeds
10 cardamom pods
1 tsp fenugreek seeds
Chop 10 cloves of garlic. Then grate 2 tbsp ginger.
Heat 5 tbsp oil and cook garlic, ginger and leaves of 3 sprigs of curry leaves for a few minutes.
Add all ingredients plus 1 cup of white wine vinegar to pan.
Simmer until everything is cooked and it turns into a thick paste.*I didn't chop the lemons finely, but into biggish chunks according to recipe. I had to scoop the lemons out to blend to a paste. The second batch I made, I had finely chopped lemons and they cooked beautifully. But the paste was chunkier.
Fill into sterilised jars. Enjoy!
2 comments:
Thanks for sharing this, I am going to give it a go, it looks awesome :)
Chilli Alex, you won't regret it! It's so versatile in its use. We have it on bread, or bung it in stews/soups, or add to a ricotta/spinach filling, etc.
Have fun! Enjoy! :)
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