Cut
twenty-five limes into quarters half way through ; stuff them with
salt, and dry them for three
days in the sun, bringing them in at sunset.
Give them a good shake each time before putting them out in the
morning. Mince small the dried limes. Pound in good vinegar
twenty-five dried
dates, fifteen large dry red chillies, three whole peeled garlics, and
one
ounce of green ginger. Mix all together
and sweeten with sugar, first adding to it the strained juice of
twenty-five
limes.
It will be ready in a week.
A cool
oven will do in place of the sun.
From: Twenty-Two Authentic
Banquets from India (compiled by Robert
Christie), New York, Dover
Publications, 1975. (An unabridged and unaltered publication of the Indian and
Afghanistani sections of the Banquets of
the Nations, published by J. and J.
Gray and Co, St James Press, 1911.)
Note: This is yet another of the many previous blog posts, which Blogger
stripped of some of its pictures and/or words. I’ve repaired and restored it. Given the weather and the logy, lowering mood (my own, at least), my hope for Something Better Beginning, and the beauty of this old, traditional recipe, I thought republishing this for those who
might have missed it the first time around might be in
order.
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