Multiply this recipe for a larger number of jars!!!
1 c chopped fresh turmeric
1 c chopped fresh ginger (1 cup chopped ginger = 125 g)
½ c lime juice
1-2 fresh green or red chilies, sliced (adjust amount to taste)
½ t natural sea salt, adjust to taste
1 T fenugreek seeds (I used sesame and fennel mix)
1 clove of garlic, grated
2 t mustard seeds
1 T coconut sugar
½ orange, juice only
2 t apple cider vinegar, to taste
¼ c toasted sesame oil, to seal jars
Roast Fenugreek and mustard seeds in a skillet until they develop an aromatic smell. (I know, this is leaving the realm of raw foods – for a most fragrant reward :-)) Cool and powder in spice grinder or blender.
In a large bowl mix everything together by hand.
Fill into sterilized jars and cover with oil.
Let sit for a week to blend flavours well.
Will keep refrigerated for several months.
Note: An alternative process is to blend everything into a paste
for triple recipe (makes 3.5 raguletto jars)
I used 1 cup lime juice plus 1/2 cup Braggs apple cider vinegar
zest of 4 limes
24 small garlic cloves
2 tsp mustard powder
Peeling the ginger and turmeric makes a nicer tasting paste.