Autumn Chutney #1: Waste – Not Bitter Lemon, Honey & Ginger

LEMON CHUTNEYAutumn is the time for warming meals and digestion-enhancing condiments, spiced chutneys and flavourful feasts. This recipe ticks all the boxes, and all the ingredients are especially talented at helping the body digest heavier meals. Think of this as part side-dish, part medicine. Naturally paired with a curry, this chutney includes lemon zest for its anti-inflammatory benefits, as well as ginger for its ability to cut through chesty coughs and sinus issues. Give this a try along side a mint or yoghurt dip and homemade curry.

And the ‘waste – not’ part? Well, If you drink warm water and lemon in the morning, or use lemons for any kind of recipe, this is the perfect way to use up those squeezed lemon halves! Ensure your lemons are unwaxed and preferably organic.

INGREDIENTS

(easily serves 4-6 with poppadoms or flatbreads, or with curry and rice)

  • 2 unwaxed pre-squeezed lemons. The juice isn’t used in this recipe, it’s the leftover rind and flesh instead. If you use organic lemon juice for drinks, marinades or cake recipes, use the rest of the lemon in this recipe and reduce waste!
  • ¼ cup hot water
  • 1 tsp ghee
  • 2 tsp ground ginger
  • 2 cardamom pods
  • 1 handful raisins
  • 1 clove garlic
  • 1 tbsp apple cider vinegar
  • pinch of good quality salt and pepper
  • 1 – 2 tbsp honey depending upon how sweet you like your chutney to taste

METHOD

Chop the lemon rind into small pieces (no more than ½ cm long)

Add the lemon pieces to a pan and cover with hot water

Add the ghee and ginger, and bring to a simmer

Simmer for roughly 15 minutes

After 15 minutes, or until the mixture is a little thicker, quickly blend it but leave the mixture chunky. Use a hand blender if possible

Add the mixture back into the pan on a low heat

Add the cardamom pods and raisins and gently simmer for 10 minutes

After 10 minutes, finely chop the garlic and add it to the pan along with the apple cider vinegar, salt and pepper

Simmer for another 10 minutes or until the liquid has mostly soaked into the other ingredients or evaporated

Remove from the heat and stir through the honey

Scoop into a small serving bowl and serve next to a coriander chutney, cooling yoghurt dip and curry, or alternatively spread it on a cracker for a quick and tasty snack.

Enjoy!

Looking for a curry recipe? Click HERE or HERE. For another curry side dish, click HERE, and for something to spread the chutney on for a quick snack, make these superfood turmeric biscuits. 

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