Lime chutney

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#1
Anybody made this or can recommend a good recipe? Have some limes need using up!
 

Boldnotold

LE
Book Reviewer
#2
I've got one for lemon chutney, which you could use replacing the lemons with limes.

4 large lemons, washed
8 oz onions, skinned
1 oz salt
water to cover
1lb sugar
4 oz sultanas
1 oz mustard seed
1 level tsp ground ginger
half level tsp cayenne pepper
3/4 pint vinegar

Slice the lemons/limes and remove the pips. Chop the onions then put them with the lemons/limes into a bowl. Sprinkle with the salt and leave for 24 hours. Place in a pan with the water to just cover and simmer without the lid until the peel is tender. Add the remaining ingredients and bring to the boil. Simmer until the mixture is thick - about 1 hour. Pot and cover as usual.


Swap you for some lemon marmalade, which I've made this morning, and is now cooking in the kitchen?
 
#3
I had a recipe on the computer for this, but it takes a YEAR to make... still interested?
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#4
I've got one for lemon chutney, which you could use replacing the lemons with limes.

4 large lemons, washed
8 oz onions, skinned
1 oz salt
water to cover
1lb sugar
4 oz sultanas
1 oz mustard seed
1 level tsp ground ginger
half level tsp cayenne pepper
3/4 pint vinegar

Slice the lemons/limes and remove the pips. Chop the onions then put them with the lemons/limes into a bowl. Sprinkle with the salt and leave for 24 hours. Place in a pan with the water to just cover and simmer without the lid until the peel is tender. Add the remaining ingredients and bring to the boil. Simmer until the mixture is thick - about 1 hour. Pot and cover as usual.


Swap you for some lemon marmalade, which I've made this morning, and is now cooking in the kitchen?
This sounds like the one to go for.

Thanks for offer of lemon marmalade but will gracefully decline, as unfortunately no real fans of marmalade in the house.
 

TheIronDuke

ADC
Book Reviewer
#5
Swap you for some lemon marmalade, which I've made this morning, and is now cooking in the kitchen?
There is a limit to the number of times I am prepared to offer my hand in marriage and half of everything I own. Apart from the offshore stuff.

Serious question.

I have heard of keeping pickles in the sun or somewhere warm. But the Koreans bury theirs for years in sealed pots in the cold ground. Pickles are better on the keeping, so keep them warm or cold?
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#6
We store our chutneys, preserves, pickles and Mrs F's speciality, Chilli Jam, in an open fronted cupboard in the utility room, fairly dark and not overly warm. Seems to work rather well.
 
#7
There is a limit to the number of times I am prepared to offer my hand in marriage and half of everything I own. Apart from the offshore stuff.

Serious question.

I have heard of keeping pickles in the sun or somewhere warm. But the Koreans bury theirs for years in sealed pots in the cold ground. Pickles are better on the keeping, so keep them warm or cold?
With the lime pickle, keep it warm while preparing/salting - direct sunlight adds to the curing effect of the salt (I also like to add a bit of sugar as well). About a month does it. Once you've got a finished product, keep cold.
 

Boldnotold

LE
Book Reviewer
#8
There is a limit to the number of times I am prepared to offer my hand in marriage and half of everything I own. Apart from the offshore stuff.
I have accepted your offer, more than once, but now you have your very own ARRSE stalker, I fear for my safety, and will therefore retire to my shed, replete with marmalade sandwiches, until the heat dies down.

I shall also adopt the name Paddington Bear, just to be on the safe side.
 

Fang_Farrier

LE
Kit Reviewer
Book Reviewer
#9
It's eating wooden spoon!
 

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Boldnotold

LE
Book Reviewer
#10
That will add a certain crunch to the texture.
 

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