Lime juice chutney

Lime juice chutney

By
From
Spice Kitchen
Makes
250 ml
Photographer
Jana Liebenstein

Pickles and chutneys are an integral part of a well-balanced Indian meal. Contrasting tastes, textures and temperatures all play their part in making your plate tantalisingly appealing to your taste buds. With most chutneys, you start out with whole ingredients, such as herbs, vegetables or fruit, which are chopped and then processed to a paste. This recipe is an exception because it starts with a juice – lime juice. The resulting syrupy consistency is fantastic for serving as a dipping sauce for Masala pappadums or drizzled over fried fish or prawns. Lime juice chutney will keep in the refrigerator for at least one month.

Ingredients

Quantity Ingredient
1 tablespoon vegetable or canola oil
1/2 teaspoon black mustard seeds
250ml lime juice
220g sugar
1 teaspoon asafoetida
1 teaspoon chilli powder
1/2 teaspoon turmeric
1/2-1 teaspoon salt, or to taste

Method

  1. Heat the oil in a large saucepan over a medium heat. Add the mustard seeds and heat until they begin to crackle. Immediately add the lime juice, sugar, asafoetida, chilli powder, turmeric and salt, and stir until the sugar has dissolved.
  2. Reduce the heat to low and cook uncovered for about 30 minutes, or until the liquid has thickened to a syrup.
  3. Cool, then chill in the refrigerator for at least 20 minutes, or until ready to serve.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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