Ingredients
600 ml cider vinegar
700 g brown sugar
1 lemon, juice and zest of
1 cinnamon stick
Method
Sources
📖
Recipe1M+
dataset
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Glass cruet for table service — vinegar, oil, dressings
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Glass cruet for table service — vinegar, oil, dressings
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Light brown sugar — chocolate chip cookies, brown butter, sauces
Dark brown sugar — gingerbread, barbecue sauce, baked beans, toffee
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put vinegar, sugar, lemon juice and zest into a heavy bottomed pan. stir until the sugar is dissolved and bring to the boil. stir in all the other ingredients and bring back to the boil. reduce to a medium heat and cook gently, uncovered for 1 1/2 to 2 hours until thick stirring occasionally. test the chutney is ready by dropping a teaspoon of the liquid onto a chilled saucer. as it cools, it should begin to set and will wrinkle slightly and remain in two halves when you draw your finger through it. discard the cinnamon stick. ladle into warm, sterilized jars. enjoy!