As the summer is fast approaching I thought you’d all like to have a go at this. A very tangy chutney perfect for grilled or BBQ’d fish.
For the more adventurous among you, try popping it on some of your favourite cheese!
500g onions, peeled and sliced
about 1 litre water
3 x 15ml spoons grated ginger or 1 x 15ml ground ginger
1 x 15ml spoon salt
1 x 5ml spoon cayenne pepper
600ml White wine vinegar
750g soft brown sugar
4 x 15ml spoons mustard seed
2 chillies (whole) (I used 1 teasp dried flakes and left them in)
Wash the lemons, cut in half, squeeze out the juice. Cut in half again and cut into shreds.
Place the shreds in a pan with the onion and sultanas. Cover with water bring to the boil cover and simmer until tender.
Drain off the water then place the lemon, onion, sultanas, and juice in a large pan. Add the remaining ingredients. Stir over a low heat until the sugar has dissolved. Bring to the boil then simmer for an hour, or until the chutney is thick. Remove the whole chillies (if used) and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers.
Keeping the flame as low as possible is the key to success with this recipe, don’t be tempted to crank up the heat. Cooking time around 2 hours.