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Lemon And Apple Chutney

Western.Chefs's picture
  Lemons 2
  Cider vinegar 1⁄2 Pint
  Honey 6 Tablespoon
  Granulated sugar 8 Ounce
  Ground ginger 1⁄2 Teaspoon
  Cooking apples 8 Ounce, peeled, cored and sliced
  Onion 4 Ounce, peeled and thinly sliced
  Sultanas 1 Ounce, cleaned

Halve the lemons lengthways, slice them thinly and discard the pips. Put the lemon slices in a pan, add water to cover and simmer, covered, for 45 minutes or until tender. Remove the slices from the liquid and reserve. Add the vinegar, honey, sugar and ginger to the liquid and heat gently until the sugar is dissolved.
Add the apples, onion, sultanas and cooked lemon slices and bring to the boil. Simmer uncovered for 20 to 25 minutes until the onion is soft and the liquid well reduced.
Pot and cover in the usual way with vinegar-proof covers. To allow the chutney to mature, store in a cool, dry place for 2 to 3 months before eating. Makes about 1 kg (2 lb)

Recipe Summary

Side Dish
Vegan, Vegetarian

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Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1482 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.7%

Saturated Fat 0.25 g1.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 30.1 mg1.3%

Total Carbohydrates 382 g127.3%

Dietary Fiber 14.4 g57.8%

Sugars 346.7 g

Protein 5 g9.4%

Vitamin A 3.3% Vitamin C 182.8%

Calcium 15.3% Iron 16.7%

*Based on a 2000 Calorie diet

Lemon And Apple Chutney Recipe