Lemon Chutney - 2009!

LEMON CHUTNEY: Despite using a microplane, I was still up til 2:30 zesting and supreming lemons.  Refinements on last recipes, below.


Directions for 32-36 large lemons:

1. Lemons, pt 1: 
• Microplane or zest lemons (finely mince zest if necessary)
  
• Supreme and section, reserving the seeds and discarding all pith and membrane.
2. Combine zest with lemon pulp into glass or earthenware container (my grandmother's Hull beanpot works great for this, you might use a tagine or Pyrex covered dish) with 8 T of sea salt. Let sit overnight. The lemon pulp will release plenty of juice!
   
3. Lemons, pt 2: Zest, halve and juice enough lemons to get 2 cups of lemon juice
   
4. The next day, strain the salty lemon pulp and zest, reserving the liquid. Divide evenly by weight using a kitchen scale (this was 3# 13 oz of pulp and zest in my case, with 2 c of juice), and put into two separate pots. Divide reserved juice evenly by volume into the two pots, as well as any  reserved extra zest.
5. Mise-en-place for two batches of chutney as follows:
   
   
   
   

   Sweet(er) 1.75 lb lemon zest &  pulp, prepared as above 1 c fresh lemon juice 1 c cider vinegar 3 T finely minced fresh ginger 1 c raisins 1/2 - 3/4 c chopped dried apricots 1/2 c currants 2 c unrefined sugar (without molasses) 1 c organic brown sugar 1 t cayenne pepper flakes 1 Tb salt Grind in spice grinder & add to pot 1 tsp each: hulled green cardamom, coriander, whole clove, whole allspice, fenugreek seed, yellow mustard seed

   Lemon & Sweet Red Pepper 1.75 lb lemon zest &  pulp, prepared as above 1 c fresh lemon juice 1 c cider vinegar 3 T finely minced fresh ginger 2 oz minced garlic 1 c raisins 4 oz chopped sweet red pepper 1 large white or yellow onion, chopped (about 8 oz) 1 lb succanat (about 3 c) 2 t cayenne pepper flakes 1 Tb salt Grind in spice grinder & add to pot 1 tsp each: hulled green cardamom, white pepper, coriander, fenugreek, black mustard

   
   
   
   
6. Put seeds into cheesecloth if there were a significant amount - otherwise, don't worry - it's a chutney and you don't need a ton of pectin to set it like a jam or jelly.
7. Cook everything for 60 minutes or so until it reaches the right consistency.
8. Remove cheesecloth with lemon seeds. Let sit overnight. Taste, adjust seasonings or ingredients (additional lemon juice, more ginger or chili, for example).
   
9. Heat up, taste again, when satisfied, put into clean, hot mason jars and hot water bath can.
   
   

Yield: TBD

SWEET & FRUITY CHUTNEY


LEMON & SWEET RED PEPPER CHUTNEY