Ingredients for Lime Chutney
- Limes
- Salt
- Raisins
- Sultanas
- Peanut Oil
- Ground Cumin
- Ground Coriander
- Black Mustard Seeds
- Chili Powder
- Ground Black Pepper
- Garlic Cloves
- Gingerroot
- Malt Vinegar
- Soft Brown Sugar
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How to Make Lime Chutney
- Cut 10 ripe, yellowed limes into 8 wedges each (approximately 80 wedges total).
- Place lime wedges in a large glass bowl. Sprinkle with 2 tablespoons of cooking salt. Stir well, cover with plastic wrap or a lid, and let sit for 48 hours in a cool, dark place, stirring occasionally.
- Drain the lime mixture thoroughly and rinse well. Mix with 1/2 cup raisins and 1/2 cup sultanas.
- Process the lime mixture in batches in a food processor until coarsely chopped. Do not puree.
- Heat 3 tablespoons of peanut oil in a large, heavy-based pan over medium heat. Add 1 teaspoon cumin seeds, 1 teaspoon coriander seeds, 1 teaspoon mustard seeds, 1/2 teaspoon chili powder, 1/4 teaspoon black pepper, 2 cloves minced garlic, and 1 tablespoon grated fresh ginger.
- Cook for 2-3 minutes, or until fragrant.
- Add the chopped lime mixture, 1/2 cup white vinegar, and 1 cup packed soft brown sugar to the pan.
- Bring the mixture to a boil, stirring until the sugar dissolves.
- Reduce heat to low and simmer for 1 hour, stirring occasionally. The chutney will thicken as it simmers.
- Pour the hot chutney into warm, sterilized jars, leaving about 1/2 inch headspace.
- Seal the jars tightly.
- Allow to cool completely before storing in the refrigerator. Refrigerate after opening. Makes approximately 2 cups.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
94g
Fat
0g
Carbs
8g
