Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Celery | 1 stalk (40g) | 6 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds fresh limes
- ½ cup finely chopped green bell pepper
- 6 green onions
- 1 cup chopped celery
- 3 tablespoons chopped parsley
- ½ teaspoon dry mustard
- ¼ teaspoon ground cardamom
- 1 tablespoon granulated sugar
- 1 teaspoon salt
Directions
Zest all the limes and collect zest in a large bowl.
Peel limes making sure to remove all white pith carefully.
Add lime to the zest.
Add green onion, bell pepper and parsley to the lime and zest mixture.
Using an electric chopper with a coarse blade to blend to desired consistency.
Add celery, mustard, cardamom, salt and sugar to the rest of the mixture then cover and refrigerate for 2 days before serving.
Category:Cathy's Recipes
Category:Relish Recipes
Category:Lime Recipes
Category:Green bell pepper Recipes
Category:Green onion Recipes
Category:Celery Recipes