6- 8 preserved limes (quartered, salted and preserved for a month in an air-tight jar)
2tbspns toasted black mustard seed, crushed
2tbspns chilli
2cup raisins or sultanas
1cup sugar
4- 6 cloves garlic
1large piece ginger, peeled
2cups apple cider vinegar
Method:-
Prepare the limes first by cutting them into quarters and salting them.
Let them sit covered in a jar, preferably in the sun.
This will soften them and remove the bitter taste of the lime skin.
(Putting it in the sun will speed up the process of preserving them).
Season the limes with the toasted black mustard seed, the chilli, garlic, ginger, sugar and raisins or sultanas to sweeten.
Blend to a fine paste with the apple cider vinegar, then place in a saucepan, bring it to the boil, cover and simmer the mixture, stirring occasionally, for 45 minutes. (Don 't forget to stir it as it can stick to the bottom quite easily).
Bottle in clean, air-tight jars while the chutney is still hot.
