Monday, June 3, 2013

Lemon Chutney

I made this awesome lemon chutney ages ago, and have been meaning to post the recipe up but have totally forgotten about it (sorry). Do not make this chutney if you do not like the bitey tang of lemons as it is quite strong. However, it is just gorgeous, especially with roasted meats. It is incredibly easy to make (although needs to be made over two days) and the smell of lemon in the kitchen is beautiful. I hope you guys like it as much as I do.

Lemon Chutney

  • 4 large lemons
  • 3 medium onions
  • 1.5 tbsp salt
  • 2.5 cups white vinegar
  • 3 cups brown sugar
  • 1 cup raisins
  • 1 tsp ground ginger
  • 3 tsps mustard seeds (although I just use the mustard in the jar, the seeded stuff not the smooth stuff, so no need for a muslin bag).
  1. Wash and thinly slice up the lemons (remove all pips).
  2. Peel and slice the onions.
  3. In a bowl layer the lemons and onions, sprinkling each layer with salt.
  4. Cover and leave to stand for 24 hours.
  5. Next day, pour the lemons and onions into a colander and rinse well under cold running water. 
  6. Drain well, then put in a pan with the vinegar, sugar, raisins, cayenne pepper and ground ginger. 
  7. Wrap the mustard seeds in a small square of muslin and tie securely. Add the muslin bag to the preserving pan, making sure it is thoroughly immersed in the mixture.
  8. Heat the mixture gently, stirring occasionally, until the sugar has dissolved completely. 
  9. Bring slowly to the boil, then reduce the heat and simmer for 1½ hours, or until the lemons are tender and the chutney has been reduced in volume by a quarter and is thick and shiny. 
  10. Remove the pan from the heat, remove and discard the muslin bag and spoon the chutney into clean, warm, dry jars. 
  11. Cover immediately with vinegar proof lids. When the chutney is cold, label and date the jars and store in a cool, dry, airy cupboard for two months.


  1. Cayenne pepper is not in ingredients

  2. Can this be eaten straightaway or does it have to sit for two months to mature