Spicy Lemon Chutney Recipe

Ingredients

12 lemons

6 cloves garlic, minced

1/2 cup raisins

1/2 3 lemons, juiced

1/2 cup apple cider vinegar

4 tbsp ginger, grated

1 tsp. coriander seeds, crushed

1 tsp. cayenne powder

1/2 tsp. paprika powder

2 tbsp. sea salt

250g brown sugar

Directions

Cut the skin (but not the white) from the lemons and slice thinly.
Cut the white from the lemons and compost it. Chop the inside of the lemons up, removing any seeds.
Put the inside of the lemons and the skins, plus all the other ingredients into a large saucepan and bring to the boil. Once boiling reduce to a simmer for 1.5hrs, until most of the liquid (but not all) has been reduced.
Place chutney into sterilised jars that are still hot, making sure to leave at least 1cm space at the top of the jar.
Wipe around the top of the jar and screw on lid tightly. Leave on the side for 24hrs to cool down and to make sure the lid has been sucked under/sealed properly.
Eat within one year and put int he fridge once you open each jar. If any lids did not get sucked down, then use/eat these jars first.