Tart Lemon Chutney Recipes

TART LEMON CHUTNEY

Steps:

• Place all ingredients except nuts and gin in a large, heavy saucepan.
• Cook over medium heat for about 30 minutes, stirring often.
• Do not boil, only simmer.
• Remove from heat and stir in toasted nuts and gin.
• Immediately pour into hot sterilized one-cup canning jars and seal with prepared lids.

LEMON CHUTNEY

Steps:

• Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
• Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
• Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
• The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
• Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
• Ladle into warm sterilized pint jars.
• Hot water bath process 10 minutes.