musambi / sweet lime

[KR]

What would I do with a sweet lime?

Any suggestions welcome.

TIA, KR
krn...@hotmail.com

[Elaine Jones]

Quoting from message <d2e39d7a.02032...@posting.google.com>
posted on 20 Mar 2002 by KR
I would like to add:

> What would I do with a sweet lime?
>
> Any suggestions welcome.

Apart from make a pickle I'm not sure, I can't find much info without doing
a websearch.

Apparently sweet limes are "sweet" because, although they have less sugar
content than the other limes they are substantially less acidic.

How many do you have - or are they in a shop nearby?

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[Raymond M. Harris]

On 20 Mar 2002 10:02:43 -0800
in message <d2e39d7a.02032...@posting.google.com>
krn...@hotmail.com (KR) asked:

>What would I do with a sweet lime?
>Any suggestions welcome.
>
>TIA, KR

Obvious, really. How about a Lime Curry ?

Cut half a dozen limes into small pieces. Boil in 1 pint
of water for 5 mins. or so, to remove any bitterness.
(No doubt you could omit this stage.) Drain.

Heat 1 tbsp oil / ghee in a pan, and fry 8 dry red chillies,
1 tsp cumin seeds, 1 tsp dry mustard, 1 tsp turmeric,
1 tbsp coriander seeds, and 3-4 tbsp coconut for long
enough to bring out the flavour. Remove and grind finely.

Grind 2 onions, 1 garlic clove, a knob of ginger, and a
couple of green chillies to a paste, and mix in the ground
spices. Now add the lime pieces, a sprig of curry leaves,
and some salt to taste.

Cook gently for about 45 mins..

Alternatively, I've got a recipe somewhere
for a sweet lime chutney.

Ray

[Elaine Jones]

Quoting from message <3caec8c8...@News.CIS.DFN.DE>
posted on 6 Apr 2002 by Raymond M. Harris

I would like to add:

> On 20 Mar 2002 10:02:43 -0800

> in message <d2e39d7a.02032...@posting.google.com>
> krn...@hotmail.com (KR) asked:
>
> >What would I do with a sweet lime?
> >Any suggestions welcome.
> >
> >TIA, KR
>
> Obvious, really. How about a Lime Curry ?
>
> Cut half a dozen limes into small pieces.

Now that looks interesting - is it your own recipe or do you have a source? -
if I put it on the site I'll need to give an attribution.

[Raymond M. Harris]

Elaine Jones <ela...@cae-coed.zetnet.co.uk>
interrupted during tiffin, managed to blurt:

>
>Now that looks interesting - is it your own recipe

There's twp :-P

> or do you have a source? -

Oh dear - caught red-handed ...
I'm afraid it's pinched, though adapted slightly.
To compound the felony, I haven't even tried it (yet).

>if I put it on the site I'll need to give an attribution.

Credit where credit's due. I'll email you a copy of
the original when I find time, and you can decide
whether or not you'd like to use it.

Regards,
Ray