Ingredients

• 2 lemons *

• 1-2 medium onions, peeled and diced

• 2 dry red chillies

• 1/2 tsp. paprika for colour and flavour

• 1/4 - 1/2 tsp. chilli powder (depending on how much heat you want)

• 1-2 tsp. sugar

• 1 tablespoon of green coriander stalks (the young non-fibrous type)

• A pinch of salt (to taste)

• A pinch of black pepper (to taste)

• Olive oil for cooking

• *use the juice from both lemons but the peel from only 1, make sure they aren't the waxed variety. If they are waxed, scrub them clean under hot running water, using a potato scrubber or pan scrubber.

Instructions

1. Soften the onions until a light golden brown.

2. Add the finely chopped lemon peel of 1 lemon, the coriander stalks, finely chopped dry red chillies, paprika & chilli powder, salt, pepper and the juice of the lemons.

3. Stir together, add the sugar, mixing it in and allow to simmer for about 10-15 minutes. Allow to cool.

4. This chutney can be bottled in the usual way, fill sterilized, hot jars, cover with waxed paper, close lid while still hot and stand up-side-down. This makes a vacuum and creates a seal

Notes

• Also see Also see Pickle and Chutney Selection.