Friday, 27 January 2017

Lemon Chutney

This is my favourite chutney hands down and I am quite happy to sit and eat a stack of crackers with this and blue cheese instead of lunch.
This recipe has a 2 day lead in time to sale the lemons so you need to plan ahead but otherwise it is very easy.

Lemon Chutney

7 Thin Skinned Lemons
1.5 Tbs Salt
500 g Sultanas
4 Cloves of Garlic
1 Tsp Chilli Powder
1 Tbsp Grated Fresh Ginger
1 1/2 C Apple Cider Vinegar
500 g Brown Sugar
2 Tsp Grated Fresh Horse Radish (or 1 Tbs of purchased Horse Radish Cream)

Slice the lemons into wedges and remove any pips.  Place in a large bowl and sprinkle with the salt. Cover and leave for 2 days.
After 2 days place the lemons and any juice in a food processor along with the remaining ingredients and process until the lemon is in small pieces approximately 5 mm in size not to a paste.
Place the mix in a large pot and bring to the boil.  Reduce the heat and simmer until the mix is thick.
Pour into hot sterilised jars and seal.


  1. Wow, that sounds really good! I need to try this too.

  2. Thanks for this Fiona. I'm looking for ways to preserve my bumper lemon harvest, and this looks so easy. So tomorrow I'll be doing lemon marmalade and then prepping some lemons to make this chutney in two days time. I'd imagine it would improve with age too. Mmmm can't wait to try it.


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