Lemon Chutney

A community recipe by lynnieq

Not tested or verified by Nigella.com

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Introduction

This is an unusual chutney - it is quite subtle and would marry well with middle eastern food. Although it is what I would call a "grown-up" preserve, I have known children to relish it out of the jar! It looks like a long list of ingredients, but is very simple and well worth the effort when lemons are plentiful.

Ingredients

Serves: 4-6

Metric Cups

For the Chutney

1 kilogram lemons
500 grams onions
375 millilitres raisins
3½ tablespoons salt
1 tablespoon mustard seeds
¾ teaspoon ground ginger
813 millilitres sugar

For the for the Spiced Vinegar

30 grams black peppercorns
10 grams mace
10 grams cloves
6 bay leaves
15 grams fresh ginger (crushed)
2½ teaspoons mustard seeds
10 grams allspice
10 grams cinnamon sticks
2 teaspoons celery seed
1 tablespoon salt
1250 millilitres malt vinegar

For the Chutney

2⅕ pounds lemons
18 ounces onions
1½ cups raisins
3½ tablespoons salt
1 tablespoon mustard seeds
¾ teaspoon ground ginger
3¼ cups sugar

For the for the Spiced Vinegar

1 ounce black peppercorns
ounce mace
ounce cloves
6 bay leaves
1 ounce fresh gingerroot (crushed)
2½ teaspoons mustard seeds
ounce allspice
ounce cinnamon sticks
2 teaspoons celery seed
1 tablespoon salt
5 cups malt vinegar

Method

Lemon Chutney is a community recipe submitted by lynnieq and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

For vinegar:

mix all spices and salt. Add 1/2 cup vinegar. Boil 2 minutes.

Add rest of vinegar, boil another three minutes. Strain and cool.

Chutney:

Slice lemons finely in a Magimix (or by hand if you can be bothered Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough vinegar to cover the mix, and leave overnight.

Pour into a pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.

Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.

Bottle in warm sterilised jars. Use after a few days, improves upon keeping.