LEMON CHUTNEY WITH SPICES

Most people are fans of anything lemony, whether it's sweet or savoury. This lemon chutney is no exception. It's a tangy condiment that pairs well with various dishes, like rice, Indian bread (roti, naan), grilled meats, or as a zesty accompaniment to a cheese platter. Jane Wrigglesworth

Ingredients:

4 - 5 lemons

½ cup sugar

½ teaspoon salt

1 teaspoon cumin seeds

1 ½ teaspoons mustard seeds

1 dried red chilli

½ teaspoon turmeric powder

2 tablespoons vegetable oil

¼ teaspoon asafoetida (a form of powdered fennel)

1 green chilli, finally chopped

1teaspoon grated ginger

½ cup water

Method:

Wash the lemons thoroughly and cut them into small pieces, removing any seeds. You can leave the peel on or remove it, depending on your preference. I like to leave it on.       

In a large, heavy bottom saucepan, heat the oil over medium heat.

Add the cumin seeds and mustard seeds.

When they start to splatter, add the dried red chilli, asafoetida, and chopped green chilli. 

Saute for a minute until fragrant.

Add the grated ginger & continue to saute for another minute.

Stir in the lemon pieces and turmeric powder. Mix well.

Add sugar and salt to the lemon mixture, the import in the water.

Stir to combine. Reduce the heat to low, cover the saucepan, and simmer for about 15 to 20 minutes, or until the lemon pieces become soft and the chutney thickens.

Stir occasionally to prevent sticking.

Taste the chutney and adjust the sugar and salt according to your preference. If you want it spicier, you can add more green chillies.

Once the lemon chutney reaches your desired consistency, remove it from the heat and let it cool to room temperature. Transfer to a clean, airtight container. You can store it in the refrigerator for up to a month.

Recipe courtesy NZ Gardener, Garden Diary