My Mother taught me this absolutely amazing lemon chutney. She learned it from a Mozambican man while living in South Africa. It is extremely easy to make but usually requires hot sun. Yet living in a cold area such as Wisconsin I figured out how to make it on the stove top.
This chutney is awesome to eat it alone with a nice juicy grilled steak or creating a paste, then basting whatever food you will be grilling or broiling! And no worries it certainly is not as crazy spicy as you may think, when looking at those chili peppers, just cut them small and enjoy.
Oh, and another thing. If you are going to do it in the sun, therefore outdoors, PLEASE keep an eye for chipmunks! Believe it or not they love this chutney! Not sure it is good for them, but I ended up to throw away two jars as they opened the cheese cloth and enjoyed its contents!
Now I have no exact measurements for this recipe, so bear with me.
Dry red hot chili peppers
Lemons cut in quarters (you can also use limes)
Coarse sea salt
empty 8-ounce glass jar with cover
DIRECTIONS IF COOKING IN THE HOT SUN
- In an empty 8-ounce glass jar create layers with each of the ingredients.
- I usually start with lemon quarters, nicely snug, then cover it with a thin layer of salt, then about 20 chili peppers and so on.
- Make sure to always pack it well, so there is no space whatsoever.
- Once all the layers have reached the top, fill it with as much lemon juice as you can. Using a thin stick, such as a barbecue skewer, move things a bit around so to avoid air bubbles.
- Prior to covering the jar with cheese cloth and kitchen twine, make sure to fill to the brim with lemon juice not to dry up.
- Fold a cheese cloth two or three times to create a square, then place it over the top of the jar. Tie the twine tightly around the cheesecloth.
- Place it outside somewhere you know will always be under the sun, or at least have a good 6 hours of direct sun per day.
- Every two days, remove the cheese cloth, add more juice and keep an eye on air bubbles. Recover with the same or different cheese cloth and tighten it again with the kitchen twine.
- This process should take about 28 days to cook if you live in a really hot area. You will notice the ingredients starting to blend together and the lemon darkening.
- Once ready, bring it back inside and use the jar’s original cover. As long as there is a bit of lemon juice on the top, you do not have to refrigerate it.
DIRECTIONS IF COOKING OVER THE STOVETOP
- In a medium size sauce pan, create layers as described above, all the way to the top.
- Bring it to a low boil, then reduce the heat to gently simmer, covered for about 4 to 5 hours.
- Check it from time to time and stir as much as you would like. Make sure to add lemon juice if it becomes dry.
- The end result should look darker in color and sort of mushy.
- Once cooled off pour it in a glass jar, check for air bubbles and add more lemon juice.
- Cover it with its original cover.
CREATE A PASTE FOR GRILLING
1 cup of lemon chutney
10 tbsp of butter
2 tbsp of minced garlic
- Soften the butter and place it in a medium size bowl.
- Chop the chutney finely and add it to the butter.
- Add minced garlic to the butter and mix it all well.
- As you are grilling your meat or seafood, continuously keep on basting with this paste.