Description
Zesty and vibrant, this lemon chutney recipe adds a burst of citrusy goodness to your meals. It's a tangy condiment that complements a variety of dishes!
Ingredients
Units
Scale
- 900g (2lbs) lemons
- 25g (1 1/2 tbsp) salt
- 450g (1lb) onions
- 450g (1lb) brown sugar
- 125g (1/2 cup) pitted dates, chopped
- 15g (1 1/2 tbsp) mustard seeds
- 3g (1 tsp) ground ginger
- 500ml (2 cups) apple cider vinegar
Instructions
- Wash the lemons then halve them. Remove the pips and slice thinly.
- Put the cut lemons into a bowl and evenly sprinkle them with salt. Proceed to cover the bowl with a cloth and let it sit for a minimum of 6 hours, allowing the marination process to take place. You can leave it overnight if desired, but do not exceed that time.
- Tip the lemon mixture along with the rest of the ingredients in a preserving pan.
- Stir the contents over a medium heat until the sugar has dissolved.
- Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer.
- Continue to cook uncovered for 45 minutes or until the chutney has thickened. Do give it a stir every now and then to prevent the food from sticking to the bottom of the pan.
- Spoon into hot, sterilised jars. Seal and then let it cool down.
- Label the jars, then let the chutney mature for at least a month before opening. Enjoy!
Notes
- For a citrusy variation, you can swap out 50% of the lemons with oranges.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Condiment
- Method: Boil
- Cuisine: Indian
Nutrition
- Serving Size:
- Calories: 67
- Sugar: 14.1 g
- Sodium: 247 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 16.8 g
- Fiber: 1.1 g
- Protein: 0.5 g
- Cholesterol: 0 mg