Lime Chutney
photo by shonagail-nz
- Ready In:
- 50hrs
- Ingredients:
- 14
- Serves:
-
50
ingredients
- 10 ripe yellowed limes
- 2 tablespoons cooking salt
- 6 1⁄2 ounces raisins
- 5 ounces sultanas (if you can't get sultanas then just use raisins)
- 3 tablespoons peanut oil
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon black mustard seeds
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon ground black pepper
- 5 finely chopped garlic cloves
- 2 1⁄2 inches piece finely chopped gingerroot
- 1 1⁄4 cups malt vinegar
- 1 kg soft brown sugar
directions
- Cut 10 ripened yellowed limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well, cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally.
- Drain, rinse well and mix with raisins and sultanas. Process in batches in food processor until coarsely chopped.
- Heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don’t overcook ginger or it will become bitter.).
- Cook over medium heat for 2-3 minutes, or until very aromatic.
- Add the lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
- Reduce the heat and simmer for 1½ hours, stirring occasionally. Pour into warm, sterilized jars and seal.
- Refrigerate after opening. Makes about 2½ cups (600ml).
Questions & Replies
-
I made this yesterday. Just a query, is the amount of vinegar and brown sugar correct ? I only used 750 grams of sugar to the one and half cups of malt vinegar. It tastes ok but has set to a very very thick mixture. I thought one kg sugar way too much for the amount of mixture. Your thoughts please.
RECIPE SUBMITTED BY
Stay in the Bay NZ
New Zealand