Lemon Chutney

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1 hour 2 pounds (about 2-3/4 cups) Print RecipeEmail Recipe


3largelemons (rinsed)
1largemild onion (such as a vidalia, chopped fine)
1 sweet apple (such as a gala, peeled, cored, and chopped fine)
1 1-inch piece fresh ginger (peeled, grated or chopped fine)
3⁄4cupgolden raisins
1cupwhite-wine vinegar (or cider vinegar)


Use a vegetable peeler to carefully remove all the zest from the lemons. Be careful to not include any of the bitter white pith with the zest. Cut the zest into julienne strips. Set aside.

Working over a bowl to capture any juice, use a small, thin, sharp knife to remove the white pith from the lemons. Discard the pith. Cut each lemon in half and remove and discard the seeds. Chop the lemon flesh.

Put the chopped lemon, lemon zest, any captured lemon juice, and the onion, apple, ginger, raisins, sugar, vinegar, and salt into a medium, heavy-based saucepan. Bring to a boil and simmer uncovered, stirring occasionally, for 30 min. The mixture may seem a little runny, but it will
thicken as it cools.

While still hot, pour the chutney into sterilized jars, cover tightly, allow to cool, and refrigerate. It will be ready to use in a month.

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