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homemade Lemon Chutney
This easy homemade lemon chutney is packed with flavour and perfect with a curry, in sandwiches, as a dip and of course with a cheeseboard too.
Ingredients
- 500 g lemons
- 125 g onions chopped
- 1 clove garlic minced
- 1 tbsp olive oil
- 250 g apples peeled and cored
- 125 g sultanas
- 1/2 tsp chilli chopped
- 1/2 tbsp ginger grated
- 1/2 tsp salt
- 350 ml cider vinegar
- 225 g sugar
Instructions
- Peel the lemons avoiding the pith and chop finely, Remove pith from the lemons and chop the flesh then pulse in food processor
- Saute the onions for 5 mins in oil then add garlic and chopped peeled apple and cook for 10 mins till tender
- Add lemon peel and pulp to pan and also the salt, chilli, ginger, sultanas and half of the vinegar and simmer till the peel is tender, about 30 mins
- Add the remaining vinegar and the sugar and stir till sugar dissolved and chutney thickens
- ladle into sterilised jars and set aside for 2 weeks to mature before using
Video
Notes
Your emon chutney will keep for up to a year in a cool cupboard. Once opened store in the fridge and use within a month.
I got 3 x 150g jars from this recipe and the calories etc are measured at 1 tablespoon of chutney.
Nutrition
Calories: 59kcalCarbohydrates: 14gProtein: 0.4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 41mgPotassium: 79mgFiber: 1gSugar: 11gVitamin A: 9IUVitamin C: 10mgCalcium: 9mgIron: 0.2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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