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Title: Anglo-Indian Lemon Chutney
Categories: Condiment Sauce
Yield: 6 Servings
| 1 | tb | Cumin seeds |
| 1 | tb | Fennel seeds |
| 1 | tb | Mustard seeds |
| 1 | tb | Fenugreek seeds |
| 1 1/4 | c | Mustard oil; OR... |
| 1 | c | -Vegetable oil mixed with |
| 2 | tb | -Oriental sesame oil |
| 5 | tb | Salt |
| 3 | tb | Coarsely ground pepper |
| 2 | tb | Cayenne pepper |
| 3/4 | ts | Turmeric |
| 3 | lb | Large lemons; unpeeled cut into 1/8" thick rounds |
| 6 | Jalapeno chilies; seeded cut lengthwise into thirds |
Grind first 4 ingredients to coarse powder using spice grinder or in mortar with pestle. Heat oil in heavy large non-aluminum saucepan over low heat until aromatic and hot. Remove pan from heat. Add ground spices, salt, pepper, cayenne and turmeric and stir 30 seconds. Add lemons; toss to coat. Spoon chutney and chilies into clean hot jar to 1/4 inch from top.* Immediately wipe rim clean using towel dipped into hot water. Place lid on jar; seal tightly. Repeat with remaining chutney and chilies. Arrange jars in large pot. Cover with boiling water by at lesat 1 inch. Cover pot and boil 15 minutes.
Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, store in refrigerator up to 6 months.)
*If this chutney has not been processed in water bath, it will keep up to 6 months. Cover with 1/4 inch of mustard oil or vegetable oil and refrigerate.
Source: Julie Sahni in Bon Appetit (November 1988) Typed for you by Karen Mintzias
From: Jr Byers Date: 12-21-97 (20:46) The Once And Future Legend (1) Cooking
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