Makes: 1 large jar
Preparation time: 20 minutes
1 tbsp garam masala
2 tbsp salt
1 tbsp Demerara sugar
1 tsp ground cumin
1 tsp crushed dry chilli flakes
1 tsp ground turmeric
1 Prepare the limes by removing the ends, quartering and removing the centre core. Cut into small pieces and reserve any juices.
2 Mix the fruit and juices with the garam masala, salt, sugar, cumin, dry chilli flakes and ground turmeric.
3 Pack the lime mixture into a sterile screw-topped jar and keep in a warm cupboard, or if possible a sunny window sill, for a week. Give the jar a good shake every day.
4 The pickle is ready when the skins are tender. Store well covered.