Lime Chutney

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Lime Chutney

 

12 limes, halved

4 hot green chili peppers

1 inch ginger root

4 ounce seedless raisins

7 green cardamom pods

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 tablespoon mustard seeds

4 dried red chili peppers

1 1/2 cup lemon juice

1/2 teaspoon asofoetida

3 tablespoon coarse salt

1 pound light brown sugar

 

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, asofoetida and coriander seeds and the dried

red chilies for about 3 minutes, stirring constantly.

Let cool spices on a dry plate, then grind finely. Add

spices, lime juice, sugar and lemon juice 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.

 

 

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