Lemon Chutney
%^)Finished packing and shipping the last of this season''s lemons the first week of March ... gathered up some of the left-overs to use for this recipe ... if you love chutney, you'll LOVE this chutney ! From the Recipe Circus website ...
8 Medium-large fresh lemons
2 T Salt
1 Large sweet onion, chopped (my own addition - not in the original recipe)
4 Large cloves garlic, minced (or more - I like garlic)
1 C Raisins
1/2 C Fresh lemon juice
1/2 C Cider vinegar
1 T Fresh ginger, grated
1/2 t Cayenne pepper
1 t Ground cardamon
1 t Ground coriander
1/2 t Dried hot pepper flakes
1 lb. Brown sugar
Remove the zest from the lemons with a paring knife or zester a set aside ... remove and discard all the white pith from the lemons ... cut the zest and the flesh of the lemons as fine as you can ... remove any seeds ... mix with the salt in a non-reactive bowl ... set aside and let stand overnight ... in a large saucepan over medium heat, put the lemon mixture and all the rest of the ingredients and cook until thick, about 45 minutes, stirring often ... ladle into sterilized canning jars ... let ripen for at least one month before using ... store in refrigerator for up to 3 months ...
Makes approximately 2 pints
Clink !
%^)
