Lemon Chutney

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.