Lychee Chutney

A community recipe by Mithai

Not tested or verified by Nigella.com

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Introduction

The Bengalis always end their meals with a sweet-sour chutney, which is quite different from the English variation of chutney.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2-4

Metric U.S.

1 tin lychees (in syrup - I use a 567g can, drained weight 225g)
juice of 1 lime (use between 1/2-1 lime - depends on your preference of sour note and the size and juiciness of the lime)
1 pinch of salt (a tiny pinch)
1 pinch of cayenne pepper (or two)

1 tin lychees (in syrup - I use a 567g can, drained weight 225g)
juice of 1 lime (use between 1/2-1 lime - depends on your preference of sour note and the size and juiciness of the lime)
1 pinch of salt (a tiny pinch)
1 pinch of cayenne pepper (or two)

Method

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

Drain the lychees, and save the syrup.
In a small saucepan, bring 3/4th of the syrup to boil, and then simmer gently, allowing it to reduce a bit. Add the salt and cayenne pepper.
After it has considerably reduced, add the lychees, and cook in the syrup for about 5 mins.
Turn off the heat, and add the lime juice.
Serve it at room temperature, or even cold.

Drain the lychees, and save the syrup.
In a small saucepan, bring 3/4th of the syrup to boil, and then simmer gently, allowing it to reduce a bit. Add the salt and cayenne pepper.
After it has considerably reduced, add the lychees, and cook in the syrup for about 5 mins.
Turn off the heat, and add the lime juice.
Serve it at room temperature, or even cold.