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Lemon Chutney


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  • Author: Michelle Minnaar
  • Total Time: 1 hour 15 minutes
  • Yield: 6 x 200g jars, 30g per portion, 40 portions 1x
  • Diet: Vegan

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

  1. Wash the lemons then halve them. Remove the pips and slice thinly.
  2. 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.
  3. Tip the lemon mixture along with the rest of the ingredients in a preserving pan.
  4. Stir the contents over a medium heat until the sugar has dissolved.
  5. Crank up the heat and let the mixture reach a boil, then reduce to a steady simmer.
  6. 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.
  7. Spoon into hot, sterilised jars. Seal and then let it cool down.
  8. 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