Oorukai

• 8 medium limes with soft skins
• 2 tbsp rock salt, finely crushed (or cooking salt)
• 10

Cut the limes into quarters without slicing all the way down to the bottom so the lime quarters stay connected together. Lightly cover the inside edges with the salt and put them in a non-metal container or a large glass bottle with a non-corrosive lid.

Make a small slit lengthways down each green chilli, leaving the seeds and stems intact, and add them to the salted lime. Mix well and