Lemon Chilli Chutney

Lemon Chilli Chutney

Citrus with a kick, always a good combination.  We use this as a garnish for salads and strong cheeses.

Heat Rating : MILD/MEDIUM

Lemon chutney

Ingredients :
  • 8 Lemons
  • 700g Brown Sugar
  • 200ml White Wine Vinegar
  • 100g Mango pieces
  • 2 Onions
  • 5 Cloves
  • 1 tablespoon dried chilli flakes (medium heat) or 2 fresh Cayenne pods.
  • 2 teaspoons Cinnamon
  • 2 Bay leaves
  • 1 teaspoon Ground Nutmeg

To make

1) Chop the lemons into slices and deseed and then put in a pan and cover with water. 
2) Bring to the boil and then simmer, covered for 2 hours.  Add water if needbe to stop evaporation of all the liquids.
3) After two hours, there should be around 200ml of liquid mush!
4) Dice the chillies and crush the cloves.
5) Peel and dice the onions
6) To the saucepan add all the remaining ingredients except the sugar and bring to the boil.
7) As the mixture starts to boil, stir in the sugar and keep stirring until it has all dissolved. 
8) Reduce the heat and simmer for another 40 minutes until it starts to thicken.
9) Pour into warm sterilised jars and seal.
10) Leave for about 2 weeks to give the flavours time to mature!

**Can be made with dried chillies or fresh  - we understand the problems of not having fresh pods at this time of year!   
A really hot chilli will kill this recipe, so just use Mild/Medium pods/flakes.

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