Indian lemon chutney

Difficulty:  Easy

Makes:  4 x 250 ml jars

Fresh from the garden:  lemons, onions, chillies

Recipe source: Majura Kitchen Garden

Equipment

  • 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
Ingredients

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

  • 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.
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