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Lime Chutney

Lime ChutneyWith a recent glut of limes I made this delicious chutney.


  • 10 ripe limes
  • 2 Tablespoons cooking salt
  • 300g raisins
  • 300g sultanas (if you don't have sultanas just double the raisins)
  • 3 Tbls olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon black mustard seeds
  • 1 teaspoon chilli powder
  • 1 teaspoon ground black pepper
  • 5 finely chopped garlic cloves
  • 5 cm piece of ginger root, finely chopped
  • 1 1/4 cups malt vinegar
  • 700g-1kg brown sugar


  • Cut the 10 limes into eight wedges each and place in a large bowl.  Sprinkle with 2 Tablespoons cooking salt and stir well.  Cover with plastic wrap or lid and leave for 48 hours in cool dark place, stirring occasionally. 
  • Drain, rinse well and mix with raisins and sultanas.  Process in a food processor until coarsely chopped (not too course unless you like chunks of lime in your chutney but not too finely chopped either) so that the lime & fruit still have some form. 
  • Heat the oil in a large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, pepper, garlic and ginger.  Cook over medium heat for 2-3 minutes or until very aromatic. 
  • Add lime mixture, vinegar and sugar and bring to the boil, stirring until the sugar dissolves. 
  • Reduce the heat and simmer for 1 hour, stirring occasionally.  Pour into warm, sterilized jars and seal. 
  • Refridgerated after opening.  Makes about 7 (300ml) jars.  Enjoy on crackers with cheese, hommous, with cold meats or in rice with a curry.




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