Makes five 250 ml jars.
4 large lemons – washed and wiped
2 limes – washed and wiped
2 onions – chopped
1 teaspoon salt
2½ cups cider vinegar (625 ml)
¾ cup raisins (90 g)
1 tablespoon mustard seeds
1 teaspoon ground ginger
½ teaspoon ground cayenne pepper
2 cups sugar (440 g)
Finely chop the whole lemons and limes, including the skin, and remove any seeds.
In a large bowl, combine the chopped lemons, limes and onions.
Sprinkle the mixture with the salt, then set aside for 12 hours.
Pour the lemon mixture and all the juices into a large, heavy based, non metallic saucepan.
Bring the mixture to a simmer over medium heat, then gently cook, uncovered, until the fruit is soft.
Stir in the vinegar, raisins, mustard seeds, ginger, cayenne pepper and sugar.
Increase the heat and bring the mixture to a boil, reduce the heat and simmer uncovered for about 45 minutes,
until thickened.
Spoon the chutney into five warm, sterilised, wide mouthed, 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar.
Wipe the rims, cover and process for 10 minutes in boiling water.
Cool, label, date and store the jars in a cool, dark place.
The chutney will be ready to eat in 4 weeks.
Once a jar has been opened, store in the refrigerator
Martha de Lange
