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Lychee Chutney

A community recipe by

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.

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

Ingredients

Serves: 2-4

Metric Cups
  • 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.
  • Tell us what you think