The Pioneer Woman Tasty Kitchen
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Lemon Chutney

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Level: Easy

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Description

Rich and flavorful Lemon Chutney. A 1-pan condiment you can make in 1 hour and enjoy for weeks. It works great with meat, fish, salads, cheeseboards and in sauces.

Ingredients

  • 12 whole Lemons
  • 250 grams Sugar
  • 1 Tablespoon Salt
  • 60 grams Golden Raisins
  • 80 milliliters White Wine Vinegar
  • 3 cloves Garlic, Minced
  • 1 teaspoon Fresh Ginger, Grated
  • 1 teaspoon Ground White Pepper
  • 1 Tablespoon Fresh Horseradish, Grated

Preparation

Wash the lemons and using a vegetable peeler remove the zest. Reserve 3 lemons for later.

Cut 9 lemons in half and remove as much of the white pith as possible. Place each half of the lemon face down on the chopping board and then, going around the lemon half, slice the pith off with a small sharp knife. Now dice the lemon flesh and discard any seeds.

Squeeze juice of the remaining 3 lemons into a 1 liter pan and discard remnants. Add all the remaining ingredients (including the chopped lemon flesh) into the pan and gently stew for 50 minutes.

Let the chutney cool to room temperature. Store in the fridge in an airtight container for up to 2 weeks.

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