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Lime, ginger and cranberry chutney

February 24, 2011

I picked up a bag of South Australian-grown Tahitian Limes for $4 at Fruits on Coventry the other day. There were 20 of them and they weighed in at just over a kilo. I decided to make chutney out of them.

While I love making preserves, we aren’t great jam eaters, so I mainly restrict myself to pickles, chutneys and relishes. We eat quite a few curries over the winter and it’s good to have a choice of accompaniments to choose from.

This is my first venture with limes. Chutney recipes often include raisins or otherd ried fruit for some texture and sweetness. I decided to go for craisins – dried cranberries – as a contrast. I was hoping they might maintain their colour through the cooking process but they lost quite a bit of it.

Lime, ginger and cranberry chutney

1kg limes
3 tablespoons non-iodised sea salt
100g fresh ginger, finely shredded
2 medium onions
40g (about 4) long green peppers
100g dried cranberries
650g sugar
600ml white or cider vinegar
2 teaspoons mixed spice
3 tablespoons mustard seeds

Wash and dry the limes then top and tail them. Slice them thinly – I did this using the slicing disk in my food processor.

Place the limes in a non-reactive bowl, sprinkled with the salt and mixed it through. Cover with plastic wrap and set aside for 12 hours or overnight.

Next day finely chop the onions and the deseeded peppers. A small food processor gives an even cut.

Grate or finely julienne the peeled ginger.

Place all the ingredients in a large deep pot.

Bring to the boil then turn down the heat and simmer, covered for 45 minutes, stirring from time to time and ensuring the mixture does not stick. Uncover and, if necessary, continue cooking until the chutney thickens.

Pour into sterilised jars and seal. Leave to mature for at least a month to let the flavours develop and mellow. Serve with curries, cold meats and spicy casseroles or serve with cheeses.

Makes five or six medium jars.

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