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!
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 1½ hours. Remove from the heat and add the sugar. Stir until it has d