Lemon Chutney

Lemon Chutney

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  • Prep Time


  • Total Time


  • Servings



  • 3


  • 10

    cups water

  • Drizzle of olive oil

  • 1


  • 1

    tbsp minced garlic

  • 1

    tsp mustard seeds

  • 8

    pitted green olives, finely chopped

  • ¾

    cup white sugar

  • 2

    tbsp white wine vinegar

  • 1

    tsp hot chili paste (or chopped fresh hot chili pepper)

  • ½

    tsp salt


1. Slice off both ends of the lemons and discard. Cut the lemons in quarters and squeeze out the juice. Reserve the juice, discarding any seeds. 2. Place all lemon pieces in a large pot with the 10 cups water. Bring to a simmer and cook 8 to 10 minutes. Remove the rinds and discard the water. 3, Scrape out the membranes and mushy top layer of white pith from the rind and discard. Finely chop the remaining rind with a knife or food processor. 4. Heat a drizzle of olive oil in a pot on medium heat. Add the onion, garlic and mustard seeds. Cook until the onion turns translucent. Stir in the rest of the ingredients, including the lemon rind and the reserved lemon juice. 5. Simmer until thickened, stirring occasionally, about 15 minutes. Cool before serving. Makes 1-3/4 cups


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