Cut the pickled limes into eights. Then
cut each across into fine strips. Soak the dried chilies and the mustard
seeds in vinegar overnight. Use a food process to blend the soaked dried
chilies and mustard seeds together with garlic and ginger. Heat up a wok
and put the blended ingredients and sugar to the boil. Cook until
thickens like tomato puree. Add the lemons, dates and sultanas and bring
back to the boil. Simmer on low heat, stirring for another 15 minutes.
Store in sterilized bottles.