Deserts/Drinks

Spicy Lemon Chutney

Name: Spicy Lemon Chutney
Prep time: 2 h
Cook time: 2 h
Total time: 4 h
Yield: 10 servings
Cuisine: Spread
Ingredients: 10 to 12 lemons (about 3 pounds); 2 tablespoons Diamond kosher salt; 2 cups brown sugar, packed; 6 cloves garlic, minced; 1/2 cup dried currants; 1/2 cup freshly squeezed lemon juice, from 2 or 3 lemons; 1/2 cup apple cider vinegar; 1 to 2 tablespoons grated fresh ginger; 1 teaspoon coriander seeds, crushed; 1/2 teaspoon cayenne; 1/2 teaspoon red pepper flakes

Spread

10 servings

servings

2 hours

active time

4 hours

total time

Start Cooking

Ingredients

10 to 12 lemons (about 3 pounds)

2 tablespoons Diamond kosher salt

2 cups brown sugar, packed

6 cloves garlic, minced

1/2 cup dried currants

1/2 cup freshly squeezed lemon juice, from 2 or 3 lemons

1/2 cup apple cider vinegar

1 to 2 tablespoons grated fresh ginger

1 teaspoon coriander seeds, crushed

1/2 teaspoon cayenne

1/2 teaspoon red pepper flakes

Directions

Using a vegetable peeler or sharp knife, remove the zest from lemons . Be careful to remove only the zest (the thin outer yellow skin) and not any of the white pith beneath. Finely chop zest and put in a large bowl.

Cut off and discard the white pith. Finely chop the lemon flesh, discarding any seeds, and add to bowl with the zest. Add salt, stir to combine, and let sit at room temperature overnight.

Put salted chopped lemons in a large pot. Add sugar, garlic, currants, lemon juice, cider vinegar, ginger, coriander, cayenne, and pepper flakes. Stir to combine over medium heat. Cook until mixture thickens, about 1 hour.

Meanwhile, bring a large pot of water to a boil. Add jars and lids and turn off the heat.

When chutney is thick, remove jars and lids from their hot water bath and dry. (Bring the pot of water back to a boil.) Fill jars with chutney. Using a wide-mouth funnel makes filling the jars much easier. If you don't have one, however, just spoon the chutney into jars and clean edges with damp paper towels when jars are full. Firmly screw on lids.

Put jars back in the pot of boiling water (jars should be covered by at least 2 inches of water). Boil for 10 minutes. Remove jars and let cool. Store at room temperature for at least 6 weeks and up to 6 months before eating to let flavors blend. Keep opened jars chilled.

Nutrition

Serving Size

4 (8-ounce) jars (6 serv

Calories

304 kcal

Total Fat

1 g

Saturated Fat

0 g

Unsaturated Fat

0 g

Trans Fat

Cholesterol

0 mg

Sodium

775 mg

Total Carbohydrate

79 g

Dietary Fiber

7 g

Total Sugars

62 g

Protein

3 g