Lemon Chutney

Name: Lemon Chutney
Yield: 4 to 5 pints of chutney
Ingredients: 2 rome apples; 4 lemons; 3 cups sugar; 2 teaspoons powdered allspice; 2 medium yellow or white onions; ½ cup raisins; 1 cup dried currants; ¼ teaspoon powdered garlic; ¼ teaspoon powdered red pepper; 1 teaspoon powdered cloves; 3 teaspoons powdered ginger; 2 cups water, as needed; 3 cups cider vinegar

Preparation info

4 to 5 pints
of chutney

Difficulty
Easy

Appears in

Home Canning and Preserving

By Janet Cooper

Published 2014

About

Ingredients

4 lemons
2 rome apples
2 medium yellow or white onions<

Preserve
Sauce
Vegan
Gluten-free
Spicy

Method

Juice the lemons first and then cut up the rinds, discard the seeds and membranes. Peel the apples, remove the cores, and cut into small chunks. Peel and cut the onions into small chunks. Wash and squeeze dry the currants and raisins. Mix everything together and grind.
Place the ground fruit in a heavy-bottomed saucepan and add the vinegar, water, garlic, ginge