Preserved Lemon Chutney Recipe
Prep Time:
10 minutes
Cook Time:
30 minutes
Servings:
1 batch
Ingredients
  • 12 lemons
  • 5 to 6 cups kosher salt
  • 1 teaspoon coriander seeds
  • 1 cup sugar
  • 1 cup white wine vinegar or Champagne vinegar
  • 2 cups water
  • 1 mild to moderately hot fresh green chile
  • 1 teaspoon nigella seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon yellow mustard seeds
Directions
  1. Make the preserved lemons: Cut off the ends of the lemons. Cut each lemon lengthwise into 6 wedges and remove the seeds.
  2. Pour about ½ cup of salt into the bottom of a 6-to-8-quart glass or plastic container, add the lemons and cover with a layer of salt to completely submerge. Cover and leave in the refrigerator for 14 days.
  3. Rinse the lemons in several changes of water, swishing them around with your hand, and cover with about 4 inches of fresh water. Let soak overnight.
  4. Rinse the lemons well and soak them in a fresh change of water for one more night. Drain the lemons.
  5. Make the chutney: In a mortar and pestle or electric spice grinder, coarsely grind the coriander seeds.
  6. Combine the sugar, vinegar and water in a deep, 12-inch skillet, and bring to a boil over high heat. Cook just until the sugar is dissolved.
  7. Add the drained lemons, chile, ground nigella seeds, fennel seeds and yellow mustard seeds to the hot liquid, and bring the mixture to a boil.
  8. Reduce the head to moderate and simmer the chutney for 15 to 20 minutes.
  9. Let cool completely and serve.