With a recent glut of limes I made this delicious chutney.
Ingredients:
- 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
Method:
- 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.
Recipes:
- Caesar salad dressing (WF, GF)
- Chilli Marmalade
- Chilli Relish
- Chimichurri dressing
- Date Paste
- Easy Sprouting
- Ginger & Date Chutney
- Hot Sweet Chilli Sauce
- Italian Tomato Sauce (GF, WF, DF, EF)
- Lemon Butter
- Lime Chutney
- Moroccan Spice Mix (Ras al Hanout)
- Onion Relish (WF, GF, DF, EF)
- Pear and Cinnamon Relish (DF, WF, GF, EF)
- Raw Nut White Sauce (WF, GF, DF, EF)
- Tomato Relish (WF, GF, DF)
- Wasabi Salad Dressing (WF, GF, DF)
