Lemon Chutney
8 lemons, (2 1/2 pounds)
2 tablespoons salt
4 large cloves garlic, minced
1 cup raisins
1/2 cup fresh lemon juice
1/2 cup cider vinegar
1 tablespoon fresh ginger, grated
1/2 teaspoon cayenne pepper
1 teaspoon ground cardamom
1 teaspoon ground coriander
1/2 teaspoon dried hot pepper flakes
1 pound brown sugar
Remove the zest from the lemons with a vegetable peeler
Remove and discard all white pith from the lemons.
Cut the zest and flesh as fine as you can.
Mix with the 2 tablespoons salt in a non- reactive bowl. Let stand overnight.
In a large kettle, put the lemons and all of the rest of the ingredients. Cook over medium heat until thick, stirring often, about 45 minutes.
Ladle into sterilized 1/2 pint canning jars.
Ripen for at least one month. Six months is better.
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