Lemon Lime Chutney Recipe

This citrus sensation is superb with mildly spiced couscous and lamb. It's an expensive luxury when shop-bought, but an inexpensive treat when you make it at home.

Lemon Lime Chutney


  • 4 large lemons, washed and wiped
  • 2 limes, washed and wiped
  • 2 onions, chopped
  • 1 teaspoon salt
  • 2 1/2 cups (625 ml) cider vinegar
  • 3/4 cup (90 g) raisins
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cayenne pepper
  • 2 cups (440 g) sugar


  1. Finely chop the whole lemons and limes, including the skin, and remove any seeds. In a large bowl, combine the chopped lemons, limes and onions. Sprinkle the mixture with the salt, then set aside for 12 hours.
  2. Pour the lemon mixture and all the juices into a large, heavy-based, non-metallic saucepan. Bring the mixture to a simmer over medium heat, then gently cook, uncovered, until the fruit is soft. Stir in the vinegar, raisins, mustard seeds, ginger, cayenne pepper and sugar. Increase the heat and bring the mixture to a boil; reduce the heat and simmer, uncovered, for about 45 minutes, until thickened.
  3. Spoon the chutney into five warm, sterilised, wide-mouthed, 250 ml jars, leaving a 6 mm space between the top of the chutney and the rim of the jar. Wipe the rims, cover and process for 10 minutes in boiling water. Cool, label, date and store the jars in a cool, dark place; the chutney will be ready to eat in 4 weeks. Once a jar has been opened, store in the refrigerator.

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