Lemon Chutney

8 lemons

1 ½ Tbs salt

4 cloves garlic, minced

1 cup raisins

½ cup fresh lemon juice

½ cup cider vinegar

1 Tbs fresh ginger, grated

½ tsp cayenne pepper

1 tsp ground cardamom

1 tsp ground coriander

½ tsp dried red pepper flakes

450 g brown sugar

1

Remove the zest from the lemons with a vegetable peeler. Remove and discard all white pith from the lemons. Cut the zest and flesh as fine as you can. Mix with the salt in a non- reactive bowl. Let stand overnight.

2

In a large saucepan, put the lemons and the rest of the ingredients. Cook over medium heat until thick, stirring often, about 45 minutes.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.