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Ingredientes
- l.8 kg lemons and/or possibly limes
- 900 gm onions
- 50 gm salt
- 12 gm cardamom pods
- 12 gm coriander seeds
- 2 x piutsl1
- 200 ml white wine vinegar
- 50 gm green chillies minced
- 100 gm fresh ginger grated
- 1 7/20 kg sugar
Direcciones
- Slice the fruit and remove the pips.
- Put into a large bowl with the salt and the finely sliced onions.
- Tie the spices together in a muslin bag and add in to the bowl along with the vinegar. Cover and leave to stand for 8 hrs or possibly overnight.
- Pour the mix into a heavy based preserving pan add in the chilli and ginger. Bring to the boil on the simmering plate cover and place in the simmering ovenfor 1 to 1 1/2 hrs till the fruit and onions are softened.
- Return the pan to the simmering plate and add in the sugar stirring constantly to dissolve the sugar.
- Transfer to the boiling plateand boil fast for 15 to 20 min.
- Stir frequently to prevent burning it is a good idea to wear an ovengauntlet to protect your hand from splashes.
- It may be sufficient to have the pan half on the plate and still keep a good boil.
- Boil to reduce the liquid and make a thickish consistency it will also thicken as it cools.
- Remove the spice bag.
- Ladle the chutney into hot clean sterilised jars.
- Cover and seal while warm.
- Keep for at least one month in a cold dark place before opening.
- A chutney to serve with curries it is best to make this when lemons or possibly limes are on special offer in the shops. It needs to mature for at least a month after making but it gets better with keeping.
- Makes about 3.5kg
