Use 30 limes
Use 4 Tsp dried red Kashmiri chilies
Use 2 Tsp turmeric
Use 2 Tsp cumin seeds
Use handful curry leaves
Use 2 1/2 cups vinegar
Use 2 Tsp mustard seeds
Use 4 whole heads garlic
Use 5 inch piece ginger
Use 10 green chilies
Use 4 Tsp sugar
Use 2 Tsp salt
Use 2 cups oil
Cut the limes into quarters, salt and keep, covered for 3-4 days.
Grind together the chilies, turmeric, cumin and mustard.
Peel the garlic but keep cloves whole.
Slice the ginger.
Heat the oil in a large pan.
Add the garlic, ginger and curry leaves and cook until the garlic has browned slightly.
Add the ground spices and chopped green chilies. Cook for a minute or so and then add the vinegar.
Wash the limes in a little vinegar and add to the pan along with the sugar. Bring to the boil and cook for 15-20 minutes over a low heat. Cool and bottle. Eat after 3-4 weeks.