Lemon Chutney

This is a wonderful chutney, especially with grilled fish. You can cut the recipe in half if you want a smaller batch.

• 1-1/2 pounds lemons, cut into 1/4 inch slices
• 1 cup wine vinegar
• 2 medium onions, thinly sliced
• 1 large garlic clove, thinly sliced
• 2 teaspoons cinnamon
• 6 cloves
• 2 bay leaves
• 1/2 teaspoon chili powder
• 3 1/2 cups brown sugar

METHOD

Put lemon slices in a saucepan with water to cover. Bring to a boil. When boiling, reduce heat to low. Simmer, covered for 1-1/2 - 2 hours. Add water if too much evaporates. When finished there should be 1 cup liquid.

After measuring, put back in saucepan with other ingredients except sugar. Return to boil.

When boiling, pour in sugar. Cooking, stirring until sugar is dissolved, then lower heat and cook until thickened and leaves a trace on a wooden spoon, but has not gelled. Pack into sterilized mason jars as you would for any jam. (see our jam article)

Yield: 3 - 4 pounds

this recipe from www.inmamaskithchen.com

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