Switch to Chapter View
Previous   Up   Next
Chapter: Condiment Recipes: Relishes, Salsas, Chutneys, and Fruit Butters
Section: Chutneys: Cooked
Recipe: Lime Chutney (Nimboo Chatni)

cardfile icon 

Lime Chutney (Nimboo Chatni)
 12    limes; halved
  1 md onion; peeled, quartered
  4    hot green chile peppers
  1 in ginger root
  4 oz seedless raisins
  7    green cardamom pods
  1 tb black peppercorns
  1 tb coriander seeds
  1 tb mustard seeds
  4    dried red chile peppers
  1 1/2 cup pineapple juice
  3 tb coarse salt
  1/4 c honey

Juice the limes. Discard 6 lime halves. In a food processor, combine
remaining 18 lime halves, green chile peppers, ginger and raisins. Chop
finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy
skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and
the dried red chilis for about 3 minutes, stirring constantly. Let cool
spices on a dry plate, then grind finely. Add spices, lime juice, honey
and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover
and let steep at room temperature for two days. On the third day pour
mixture into an enameled pot (no stainless steel!), add salt and bring to a
boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean
jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 2 weeks (4 weeks recommended) before
opening. Keep open jars in the refrigerator. Yield: 1 1/4 liter

Contributor: phildeb@ibm.net
Translated from the German edition of "Classic Indian Vegetarian and Grain
Cooking" by Julie Sahni. Any errors on my account.

Posted to rec.food.recipes by Petra Hildebrandt on June 3, 1998.
Adapted by Patti Vincent
Kittikun / FreeDigitalPhotos.net 10029402