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Lemon Chutney

A community recipe by

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.

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.
  • 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.
  • Tell us what you think

    What 1 Other has said

    • I made this a couple of years back and and we absolutely loved it. Its such a lovely 'bright' chutney with a lovely freshness and citrus sharpness that you don't get with most other chutneys. It's great with chicken and really lovely with eggs and even as a chutney for a bacon and egg roll and it's even great with a cheddar cheese. It's easily my favourite chutney for many things. I had lost the recipe and have only just found the hard copy again after searching for the recipe online for ages which has allowed me to look it up again.

      Posted by Rachel25 on 30th April 2020
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