LEMON CHUTNEY (about 4 cups)
8 lemons (about 2-1/2 pounds)
2 tablespoons salt
4 big garlic cloves, minced
½ cup dried currants (or 1 cup raisins)
½ cup fresh lemon juice
½ cup cider vinegar
1 tablespoon grated fresh ginger
½ teaspoon cayenne
1 teaspoon ground cardamom
1 teaspoon crushed whole coriander seeds
½ teaspoon dried hot red pepper flakes
1 pound brown sugar
- Remove the zest from the lemons with a vegetable peeler, being careful not to include the pith, or white part. Cut away the pith, discard it, and with a sharp knife chop the zest and flesh as fine as you can. Mix the lemon with the salt and let the mixture stand in an earthenware or glass bowl overnight.
- The next day transfer the lemon to a preserving pan or kettle. Add the garlic, currants, lemon juice, cider vinegar, ginger, cayenne, cardamom, coriander and red pepper flakes. Stir in the sugar and cook the mixture gently over moderate heat, until it becomes thick. This may take 45 minutes to an hour.
- Use with salmon or roast chicken.
from Gourmet Magazine, February, 1993