Lime chutney (nimboo chatni)

1 1/4 liter

Ingredients

Quantity Ingredient
12 Limes; halved
1 medium Onion; peeled, quartered
4 Hot green chile peppers
1 in ginger root
4 ounces Seedless raisins
7 Green cardamom pods
1 tablespoon Black peppercorns
1 tablespoon Coriander seeds
1 tablespoon Mustard seeds
4 Dried red chile peppers
1½ cup Cider vinegar
3 tablespoons Coarse salt
1 pounds Light brown sugar

Directions

Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins.

Chop finely. Place mixture in a non-metal bowl. Open cardamom pods.

In a heavy skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and the dried red chilis for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely. Add spices, lime juice, sugar and vinegar to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into an enameled pot (no stainless steel!), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator.

Contributor: phildeb@...

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