Indian Sweet Lime Chutney Recipe

ingredients

5 dried red chili peppers (seeded and chopped)
1/2 cup dates (pitted and chopped)
1 cup white vinegar
3 cups brown sugar
3 tablespoons salt
1 cup golden raisins
8 cloves garlic (peeled and chopped)
1 tablespoon hot powdered mustard
24 limes (quartered and seeded)
1 piece (4 inch size) fresh ginger root (peeled and chopped)

directions

Rub the cut surfaces of the limes with salt and place them on a cookie tray. Heat them in a 140 degrees F oven until the surfaces are fairly dry. Remove limes and chop roughly.

In a large mixing bowl, combine the remaining ingredients and add the limes. Feed the mixture, a small batch at a time, into a blender or food processor and blend until the mixture is finely chopped. Accumulate the batches in a large saucepan.

Set the saucepan over moderate heat and bring the mixture to a boil, stirring steadily. Reduce the heat to low and simmer the chutney for 30 minutes, stirring occasionally to prevent the mixture from sticking to the bottom of the pan.

Let the mixture cool slightly, then fill into canning jars. If you wish the chutney to have a long (unrefrigerated) shelf life, sterilize the jars in a boiling water bath for 15 minutes.

nutrition data