Hot Juan’s – Lemon ‘n Lime Fire Chutney

by Hot Juan on December 6, 2011 · 0 comments

in Recipes

I wrote this recipe down originally for a book, published many years ago “The Hot Book of Chillies“. I am not sure I have ever made it the same way twice, but a few weeks ago I came across a jar from the batch I made back then, and wow does it taste good. I cannot recommend you keep yours so long, this jar dates back to 2005, but it just shows how well things mature.

Lemon 'n Lime Fire Chutney

Yield: About 1.5L (3 Pints of Chutney)


  • 6 Limes
  • 2 Large Lemons
  • 500 g Onions
  • 50 g Salt
  • 500 g Sugar
  • 700 ml Vinegar
  • 2 tsp Mustard Seeds
  • 2 tsp Paprika
  • 2 tsp Ground Cumin
  • 1 tsp Ground Turmeric
  • 10 Hot Thai Chillies (finely chopped)
  • 200 g Raisins

Cooking Directions

  1. Place the Limes and Lemons in a pan and cover with water. Bring to the boil and simmer for 2-3 minutes, then leave to stand until cool enough to handle.
  2. Cut the fruit into halves and squeeze the juice into a bowl, removing the seeds.
  3. Chop the remaining skin and pulp onto small pieces with scissors or a sharp knife, mix in the onions ans sprinkle with salt.
  4. In a latge pan bring the vinegar and sugar to the boil and simmer until all the sugar has dissolved. Add the chopped lime, lemon and onion mixture as well as all the dry spices, raisins and chillies, mix well and simmer for 2-3 hours stirring frequently until the mixture has reduced by about 50%.
  5. Pour into sterilized jars and seal while still hot.
  6. Your chutney will be ready to eat within 3-4 weeks.

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