Spicy Lemon Chutney Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (12)

  • 10 to 12 lemons/about 3 pounds, plus 2 or 3 more for juice (see below)
  • 2 tablespoons salt (kosher)
  • 2 cups brown sugar
  • 6 garlic cloves (minced)
  • 1/2 cup dried currants
  • 1/2 cup lemon juice
  • 1/2 cup cider vinegar
  • 1 to 2 tablespoons fresh ginger (grated)
  • 1 teaspoon coriander seeds (crushed)
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon red pepper flakes
  • 4 half-pint (8-ounce) jars and lids

Directions

Learn how to make this recipe at The Spruce Eats

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