Lightly spiced lemon and onion chutney recipe
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
- 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.
- 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.
- Spoon the chutney into sterilised jars, then cover with lids when cooled.