Spicy Lemon Chutney
A bright and delicious lemon chutney, ideal for preserving a large lemon harvest, makes a perfect accompaniment to chicken.
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Instructions
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Start boiling a large pot of water for sterilizing jars and lids, then add jars and lids and turn off heat.
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Finely chop lemon zest, ensuring no white pith, and place it in a large bowl.
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Chop lemon flesh, removing pith and seeds, then add to the bowl with zest. Stir in salt and let the mixture sit overnight at room temperature.
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Transfer salted chopped lemons to a large pot. Stir in sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Cook over medium heat for about 1 hour until the mixture thickens.
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Once chutney is thick, remove sterilized jars and lids, drying them well. Re-boil the water used for sterilization.
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Fill jars with the hot chutney and firmly screw on lids, cleaning edges as needed.
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Return filled jars to the re-boiled water, ensuring they are covered by at least 2 inches of water, and boil for 10 minutes. Remove jars and let them cool.
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Store jars at room temperature for 6 weeks to 6 months for best flavor development; refrigerate opened jars.