Food for Soul

SPICY LEMON CHUTNEY

Here’s one for all of you out there with LOADS of lemons and don’t know what to do with them…

SPICY LEMON CHUTNEY
Sweet and spicy lemon chutney preserves the bright flavour of lemons for use all year round. Spoon it on roast meats, leftover cold chicken or serve with a mild cheese on crisp toast or crackers for an easy appetizer.
Note: You need to prepare the lemons the day before you plan to cook the chutney.
Makes: approximately 4 jars (8 oz. each)

Prep Time: 2 hours
Cook Time: 2 hours

INGREDIENTS
10 to 12 lemons (about 3 lbs.), plus 2 or 3 more for juice (see below)
2 tbsp lo salt
255gr/9oz brown sugar
6 garlic cloves, minced
118gr/4oz dried currants
118gr/4oz lemon juice
118ml/4fl oz cider vinegar
1 to 2 tbsp grated fresh ginger
1 tsp coriander seeds, crushed
½ tsp cayenne
½ tsp red pepper flakes

METHOD
Using a vegetable peeler or sharp knife to remove zest from lemons. Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl.
Cut lemons in half and using a metal spoon, scoop out the flesh. Chop the lemon flesh, discarding any seeds, and add to bowl with zest. Add salt, stir to combine, cover and let sit at room temperature overnight.
Put salted chopped lemons in a large pot. Add the rest of the ingredients. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour.
Sterilise jars: Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off heat.
When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring pot of water back to a boil). Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don’t have one, however, just spoon chutney into jars and clean edges with a damp paper towels when jars are full. Firmly screw on lids.
Put jars back in pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes.
Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating, to let flavours blend.
Keep opened jars chilled.

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