Citrus Chutney

Our citrus crop has been exceptionally bountiful this year, loads of oranges and more limes than we and the neighbourhood can handle. There are containers of juice and rind in the freezer and the usual range of marmalades, butters and citrus based cakes and tarts have been made.  With so many limes to be used up I decided to make some Lime Chutney. It is a less astringent version of my lime pickle and a small amount with a curry really adds a wow factor.

Lime Chutney

Step 1 750 g limes, finely chopped or combination of limes, oranges and lemons 2 tablespoons salt

Step  2 Limes from step 1, rinsed 1 1/2 cups sugar 3 cups apple cider vinegar 1 tablespoon green ginger, finely chopped 1 tablespoon garlic, finely chopped 1 tablespoon turmeric powder 1 tablespoon brown mustard seeds 1 tablespoon coriander seeds 2 teaspoons cardamom powder 1  2 teaspoons dried chilli flakes 2 teaspoons fenugreek powder 2 teaspoons nigella seeds 2 teaspoons smoked paprika 1 teaspoon asoefoetida powder (optional) 1 tablespoon of salt

Method

Step 1

Wash the limes and finely chop the limes or citrus. I used a food processor and the pulse function

Place chopped limes in a non reactive bowl (stainless steel, glass or plastic) Add the salt and mix well. Allow the mixture to stand for 24 – 48 hours.

Drain of liquid, rinse well and drain again. Repeat two or three more times. This is important to remove the bitter flavour and salt.

Step 2

Combine lemons and remaining ingredients in a saucepan. Bring the mixture to the boil and then simmer for 30 minutes or until thick. Stir often as it will tend to stick as it thickens

Spoon into sterilised jars. Seal.