Lemon Chutney No. 4
This traditional Gujarati chutney combines the zesty brightness of ripe yellow lemons with the natural sweetness of raisins and a spicy kick from ginger, garlic, and chilies. The ingredients are carefully cured and ground to create a thick, complex preserve that perfectly balances sweet, sour, and savory flavors. Aged for a week to allow the spices to meld, this robust condiment makes an excellent accompaniment to Indian breads, rice dishes, or savory snacks.
Ingredients
- 25 whole Lemons (large, ripe, and firm) (Choose yellow lemons that are ripe but hard.)
- 1 pound Sugar (Originally 1 Ratal.)
- 1 pound Raisins (Angoori Draksh) (Originally 1 Ratal. Use seedless or remove seeds after soaking.)
- 4 ounces Fresh ginger (Originally 0.25 Ratal. Peeled.)
- 2 ounces Garlic cloves (Originally 5 Tola. Peeled.)
- 2 ounces Dried red chilies (Originally 5 Tola 'Geva' (Goa) chilies. Stems removed.)
- 1/2 cup Salt (Quantity estimated for curing lemons. Use as needed.)
- 2 cups Malt vinegar (Quantity estimated. Originally 'Crosse & Blackwell English vinegar'. Use enough to cover raisins and thin the chutney.)
- 1/4 cup Light vinegar (or white vinegar) (For washing ingredients.)
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Instructions
- 1Clean the raisins and wash them briefly with a little light vinegar. Place them in a ceramic or glass jar and pour in enough malt vinegar to completely submerge them. Cover and let soak for 3 days.
- 2Wash and wipe the lemons dry. Cut each lemon lengthwise into four slits (keeping the base intact or cutting into quarters). Pack them into a jar with plenty of salt. Shake the jar daily to distribute the salt. Let stand for 3 days.
- 3On the fourth day, remove the raisins from the vinegar. Remove any seeds if present. Grind the raisins into a fine paste using a clean stone grinder or food processor.
- 4Remove the salted lemons from the jar. Remove and discard all seeds. Grind the lemon flesh and peels into a fine paste on a clean stone or in a food processor.
- 5Remove stems from the dried chilies. Peel the ginger and garlic. Wash these three ingredients with a little light vinegar, then grind them together into a fine paste.
- 6In a large ceramic or glass vessel, combine the ground raisin paste, ground lemon paste, and spice paste. Add the sugar and mix thoroughly with a wooden spoon until uniform. Add enough malt vinegar to achieve a thick, consistent chutney texture.
- 7Transfer the mixture into wide-mouthed glass bottles or jars. Cork or seal tightly (traditionally sealed with wax). Allow the chutney to mature for one week before serving.
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