Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: cut the limes each into 8 wedges. place in a jar with the lime juice and sprinkle the salt over them. mix well then cover the jar and leave in the sun for at least 2 weeks shaking the jar regularly. heat the oil in a saucepan over medium heat. add the mustard seeds and stir fry for 30 seconds or until the seeds start to pop. add the garlic, ginger, ground cumin, ground coriander and chilli powder. stir fry for about 30 seconds. add the limes, water, sugar and vinegar and bring to the boil. reduce heat to low and simmer, stirring occasionally, until the mixture is thick. spoon into sterilised glass jars. when cool, store in the refrigerator for at least 1 week before eating.

Target recipe: wash and dry the limes. make deep cross cuts. crush jaggery. mix all the dry ingredients in oil and add to the jaggery. fill each lime with this and pack in jars rather loosely. for the next 3 days, stir with a long handled spoon in the jar. turn limes at this stage. it would be nice to keep the jar in a lightly sunny position in the kitchen, as this aids the jaggery in melting rapidly and giving it a syrupy texture. now, remove the jars and place on the pantry shelf for 2-3 months before serving.