Lemon Chutney

Name: Lemon Chutney
Ingredients: 4 cloves of garlic minced; 1/2 cup raisins; 1/2 cup of lemon juice; 1/2 cup cider vinegar; 1 tablespoon fresh grated ginger; 1 pound brown sugar; 1/2 teaspoon cayenne peper; 1/2 teaspoon red chilli flakes; 1/2 teaspoon ground cardamom; 1 teaspoon cinammon; 8 lemons; 2 tablespoons sea salt

12 ingredients

2 steps

Ingredients

4 cloves of garlic minced
1/2 cup raisins
1/2 cup of lemon juice
1/2 cup cider vinegar
1 tablespoon fresh grated ginger
1 pound brown sugar
1/2 teaspoon cayenne peper
1/2 teaspoon red chilli flakes
1/2 teaspoon ground cardamom
1 teaspoon cinammon
8 lemons
2 tablespoons sea salt

Directions

1

Remove the zest from 8 lemons with a vegetable peeler, being careful to not include the pith (white part). Cut away the pith and discard. Chop the zest and the flesh fine with a good sharp knife. Transfer into a glass or earthenware bowl, mix with 2 tablespoons salt, and let sit overnight.
2

On the next day, transfer the lemons to the pan and add all the other ingredients. Stir and cook gently over medium heat till it becomes thick (up to 45 minutes), dark brown and gooey. You will fill 4 to 5 medium size jars