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Lemon Chutney


A tasty, tangy chutney that's a great accompaniment to a curry

  • 1 lb. (450g) lemons
  • 1 lb. (450g) sugar
  • 4 oz. (125g) sultanas
  • 4 oz. (125g) raisins
  • 4 medium onions
  • 2 oz. (50g) salt
  • 1 oz. (25g) chilies
  • one and a half pints (825ml) vinegar

    Cooking Instructions:
    1. Peel and finely chop the onions
    2. Chop the raisins and chilies as small as possible
    3. Squeeze the lemons, saving the juice, then cut the rind very finely
    4. Mix all the ingredients together and allow to stand for 3-4 hours
    5. Transfer to a heavy based pan and simmer gently until thick
    6. Ladle into warmed bottles and seal while still hot
    7. Allow to stand for 4-6 weeks before using

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000