- 500g caster sugar
- 480ml water
- juice of 1 lemon
- rind of 1 lime (rind peeled in strips and finely shredded)
- juice of 2 limes
- 250g fresh red chillies seeded, ribbed and finely shredded
- ½ red pepper de-seeded and finely chopped
- 2 cloves garlic puréed
- 2cm piece of ginger, grated
- 1 stick lemongrass, bruised
What out, it's got a kick! With a wonderful combination of lemon grass, ginger, garlic, limes, lemon, red pepper & chilli, this traditional South African recipe is a winner on a bacon butty, a marinade for meat on a summer bbq, or, for us veggies, its also fab with a slab of cheese! Yum!
- Place the sugar and water in a non-aluminium saucepan, stir to dissolve the sugar, then add the lemongrass. Bring to the boil; turn off the heat and allow to infuse for at least 1 hour.
- Meanwhile, add the lemon juice, lime juice, garlic and ginger together. Place the shredded lime peel in a small bowl and add the juice mixture to it. Allow this to soften the peel for at least an hour.7
- Remove the lemongrass from the sugar mixture and add the peel and liquid along with the chilli and the red pepper. Bring the mixture to the boil slowly, brushing sides of pan regularly to keep syrup from the sides. Simmer the mixture until it thickens and the chillies become translucent then remove from the heat, allow to cool a little and bottle into sterilized jars whilst still fairly hot. In effect this is a true marmalade and will keep for several months