• Partnered with
  • Makes 3 cups
  • 90 mins cook

Lightly spiced lemon and onion chutney recipe

Lemon chutney

This lemon chutney by Nici Wickes goes so well with a hearty curry but is also fabulous to have with cheese and crackers


  • 3 large lemons, rind removed and chopped roughly (reserve any juice)
  • 500 g onions, chopped
  • 1 cup raisins
  • 2 cups sugar
  • 2 cups white vinegar
  • 1/2 tsp salt
  • 1/2 tsp cardamon
  • 1/4 tsp chilli powder
  • 1/2 cup currants


  1. Put the lemon pieces and any juice from the cutting board in a food processor. Add the onions and raisins, then process until finely chopped.
  2. Place the lemon mixture with all the other ingredients in a large saucepan and bring to the boil. Stir until the sugar is dissolved, then lower the heat and simmer for around 1-1½ hours until thick.
  3. Spoon the chutney into sterilised jars, then cover with lids when cooled.
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