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Spiced Lemon Chutney

A community recipe by

Not tested or verified by Nigella.com

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Introduction

What do beach bums do on rainy days in January? Well, if we're not playing backgammon in an ouzeri or working on the next great novel, believe it or not we're pickling and preserving whilst singing along to Levon Helm. Here's the recipe for a tangy treat. "Feelin' good, feelin' good . . ."

What do beach bums do on rainy days in January? Well, if we're not playing backgammon in an ouzeri or working on the next great novel, believe it or not we're pickling and preserving whilst singing along to Levon Helm. Here's the recipe for a tangy treat. "Feelin' good, feelin' good . . ."

Ingredients

Serves: 4-5

Metric Cups
  • 6 large lemons
  • 1 onion (finely chopped)
  • 450 grams sugar
  • 175 grams sultanas
  • 600 millilitres vinegar
  • 1 small cinnamon stick
  • fresh root ginger (a small piece, peeled and grated)
  • 1 clove garlic
  • 2 chilli (fresh, minced or finely chopped)
  • ½ teaspoon coriander seeds
  • sea salt
  • freshly ground pepper
  • 6 large lemons
  • 1 onion (finely chopped)
  • 15⅞ ounces sugar
  • 6⅙ ounces golden raisins
  • 21 fluid ounce vinegar
  • 1 small cinnamon stick
  • fresh gingerroot (a small piece, peeled and grated)
  • 1 clove garlic
  • 2 chile (fresh, minced or finely chopped)
  • ½ teaspoon coriander seeds
  • sea salt
  • freshly ground pepper

Method

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

  • Simmer vinegar with spices and garlic for 5 min. Leave to cool, then strain.
  • Meanwhile, juice the lemons, discarding any pips. Dice the peel finely. Put peel and pulp into vinegar and leave overnight.
  • Next day, add fruit juice and onions and simmer until peel and onions are tender.
  • Put in sugar and dissolve then add sultanas and seasoning.
  • Simmer steadily until consistency of thick jam, spoon into sterile jars and seal.
  • Simmer vinegar with spices and garlic for 5 min. Leave to cool, then strain.
  • Meanwhile, juice the lemons, discarding any pips. Dice the peel finely. Put peel and pulp into vinegar and leave overnight.
  • Next day, add fruit juice and onions and simmer until peel and onions are tender.
  • Put in sugar and dissolve then add golden raisins and seasoning.
  • Simmer steadily until consistency of thick jam, spoon into sterile jars and seal.
  • Additional Information

    You can use half & half lemons and oranges, I happen to have an abundant source of lemons. Add or take away chilli, garlic & spices to your own taste.

    You can use half & half lemons and oranges, I happen to have an abundant source of lemons. Add or take away chilli, garlic & spices to your own taste.

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