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

By Nici Wickes
  • 1 hr 30 mins cooking
  • Makes 3 cup
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  • 3 large lemons, rind removed and chopped roughly (reserve any juice)
  • 500 gram onions, chopped
  • 1 cup raisins
  • 2 cup sugar
  • 2 cup white vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamon
  • 1/4 teaspoon 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.


As with most chutneys, this one improves with age but it’s also scrummy with a warming curry on the day it is made.

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