Indian lemon chutney

Makes:  4 x 250 ml jars

Fresh from the garden:  lemons, onions, chillies

Recipe source: Majura Kitchen Garden

• metric measuring spoons and cups
• chopping boards & non-slip mats
• 1 medium knife
• peeler
• scales
• food processor
• large saucepan
• measuring jug
• grater
• juicer
• wooden spoon
• glass jars with lids

• 1 kg lemons
• 6 onions
• 10 chillies
• 500 g raisins
• 2 tablespoons grated ginger
• 750 g sugar
• white vinegar
• 1 tablespoon salt

• Set out your ingredients.
• Peel the rind off the lemons and put in the bowl of the food processor and pulse chop then put in the large saucepan.
• Juice the lemons, pour into a measuring jug and set aside.
• Roughly chop the onions then pulse chop in the food processor and add to the large saucepan.
• Roughly chop the chillies then pulse chop in the food processor and add to the large saucepan.
• Grate the ginger and add to the large saucepan.
• Add the sugar and salt to the large saucepan.
• Add enough white vinegar to the lemon juice to get 1 litre of liquid and add this to the large saucepan.
• Give everything a good stir with a wooden spoon over medium-high heat until it boils.  Reduce the heat to a simmer and cook until it is thick and syrupy.  This will take 2 to 4 hours.  Stir the mixture regularly to avoid it sticking to the bottom of the pan and burning.
• Ladle into hot, sterilised bottles and seal.