| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury’s, Sainsbury7 | 24 | servings | |
INGREDIENTS
| 1 | Lemon | |
| 150 | ml | White wine vinegar; (1/4 pint) |
| 1 1/8 | kg | Tomatoes; chopped roughly (2 |
| ; 1/2lb) | ||
| 150 | g | Granulated sugar; (6oz) |
| 1 | ts | Chilli powder |
| 75 | g | Raisins; (3oz) |
| 1 | Cinnamon stick; broken into small | |
| ; pieces | ||
| 75 | g | Flaked almonds or chopped walnuts or; (3oz) |
| ; pecans | ||
| 225 | ml | Water; (7 floz) |
INSTRUCTIONS
Squeeze the juice from the lemon and reserve. Remove any pips from the lemon shells and roughly chop the shells. Put in a food processor, or in batches in a blender, with the lemon juice and half the vinegar. Process to shreds. Combine the remaining vinegar, tomatoes, sugar, chilli powder, raisins, cinnamon stick, almonds, shredded lemons and water in a deep saucepan, and bring to the boil. Reduce the heat and simmer, covered, for 2 - 2 1/2 hours, until the liquid has almost boiled away, stirring occasionally. Remove the chutney from the heat and leave to cool. Transfer to a clean jar and cover with a non-metallic, airtight lid. Store in a cool, dark place. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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