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This is my favourite chutney hands down and I am quite happy to sit and eat a stack of crackers with this and blue cheese instead of lunch.
This recipe has a 2 day lead in time to sale the lemons so you need to plan ahead but otherwise it is very easy.

Lemon Chutney

7 Thin Skinned Lemons
1.5 Tbs Salt
500 g Sultanas
4 Cloves of Garlic
1 Tsp Chilli Powder
1 Tbsp Grated Fresh Ginger
1 1/2 C Apple Cider Vinegar
500 g Brown Sugar
2 Tsp Grated Fresh Horse Radish (or 1 Tbs of purchased Horse Radish Cream)

Slice the lemons into wedges and remove any pips.  Place in a large bowl and sprinkle with the salt. Cover and leave for 2 days.
After 2 days place the lemons and any juice in a food processor along with the remaining ingredients and process until the lemon is in small pieces approximately 5 mm in size not to a paste.
Place the mix in a large pot and bring to the boil.  Reduce the heat and simmer until the mix is thick.
Pour into hot sterilised jars and seal.