This recipe was kindly provided by Robyn Harrison

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.