Lemon or Lime Chutney

Preparation info

  • Makes

    4.5 kg

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a pungent pickle, to serve with spicy dishes and curries. Though the chutney is ready to be dipped into after one month, it tastes even better if it can be left to mature for a whole year!


  • 1.75 kg/4 lb lemons or limes
  • 900 g/2 lb onions, sliced
  • 50 g/2 oz salt
  • 25 g/1 oz whole allspice berries
  • 15 g/Ā½ oz whole cardamom pods
  • 15 g/Ā½ oz coriander seeds
  • 1.2 litres/2 pints white wine vinegar
  • 50 g/2 oz green chilli peppers, chopped
  • 100 g/4 oz fresh root ginger, grated
  • 1.4 kg/3 lb caster sugar


    Slice the lemons or limes and remove the pips. Place in a bowl with the onions and salt. Tie all the spices together in a square of muslin and add to the bowl with the vinegar. Leave for 8 hours or overnight.

    Pour into a large heavy-based pan, and add the chillis and the ginger. Bring to the boil and simmer gently for 1Ā½ hours. Remove from the heat and add the sugar. Stir until it has dissolved, then return to the heat. Boil fast for 20 minutes, stirring frequently to prevent catching. Remove the spice bag. Ladle the chutney into clean jars, cover and seal while hot. Keep for at least one month in a cool, dark place before opening.