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The Blog Of Dan

Lime Chutney


  • 10 ripe limes
  • 2 tablespoons cooking salt
  • 6 ounces sultanas (if you can't get sultanas then just use raisins)
  • 3 tablespoons Groundnut oil
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoon ground coriander
  • 1 teaspoon black mustard seeds
  • 1-2 Red Chilli's De-seeded
  • 1/2 teaspoon ground black pepper
  • 4 finely chopped garlic cloves
  • 2 inch piece finely chopped ginger-root
  • 240 ml malt vinegar
  • 500 grams soft brown sugar


Total Time 50 Hours
Prep Time 48 Hours
Cooking Time 2 Hours
Makes 5 X 227Gram Jars
  1. Cut the 10 limes into eight wedges each. Place in large glass bowl, sprinkle with 2 tablespoons cooking salt and stir well to ensure all the limes are coated. Then cover with plastic wrap or lid and leave for 48 hours in the fridge, stirring occasionally.
  2. Drain the limes, rinse them well and mix with the sultanas. Process in batches in food processor until coarsely chopped.
  3. Heat the oil in large heavy based pan, add cumin, coriander, mustard seeds, chilli, black pepper, garlic and ginger. Make sure it does not overcook.
  4. Add the chopped lime mixture, vinegar and soft brown sugar. Bring to the boil, stirring until the sugar dissolves.
  5. Reduce the heat and simmer for 1½ - 2 hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path.
  6. Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.

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