Lime Chutney

Total Time: 50 hrs Preparation Time: 48 hrs Cook Time: 2 hrs

Ingredients

• Servings: 50
• 10 ripe yellowed limes
• 2 tablespoons cooking salt
• 6 1/2 ounces raisins
• 5 ounces sultanas (if you can't get sultanas then just use raisins)
• 3 tablespoons peanut oil
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon black mustard seeds
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 5 finely chopped garlic cloves
• 2 1/2 inches piece finely chopped gingerroot
• 1 1/4 cups malt vinegar
• 1 kg soft brown sugar

Recipe

• 1 cut 10 ripened yellowed limes into eight wedges each. place in large glass 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.
• 2 drain, rinse well and mix with raisins and sultanas. process in batches in food processor until coarsely chopped.
• 3 heat 3 tablespoons peanut oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli powder, black pepper, garlic and ginger (don’t overcook ginger or it will become bitter.).
• 4 cook over medium heat for 2-3 minutes, or until very aromatic.
• 5 add the lime mixture, vinegar and soft brown sugar. bring to the boil, stirring until the sugar dissolves.
• 6 reduce the heat and simmer for 1½ hours, stirring occasionally. pour into warm, sterilized jars and seal.
• 7 refrigerate after opening. makes about 2½ cups (600ml).