JoanneS

Here is another Julie Sahni recipe - from her 'Classic Indian Vegetarian and Grain Cooking', Wm Morrow and Co, Inc, 1985

ANGLO-INDIAN SWEET AND SPICY LEMON (OR LIME) CHUTNEY
(Makes 1 Quart)

12 lemons (or limes -preferably key limes)
1 medium onion, peeled and quartered
4 hot green chilies
1 - 1 inch cube fresh ginger
1/2 pound dark seedless raisins
5 black (or 7 green) cardamom pods
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 tablespoon mustard seeds
4 dry red pepper pods
1 1/2 cups cider vinegar
3 tablespoons coarse salt
1 pound (2 cups) light brown sugar

1. Cut the lemons in half. Extract the juice, strain, and discard 6 of the lemon halves. Put the remaining 18 halves along with the onion, chilies, ginger and raisins into the bowl of a food processor with the steel blade in position. Process until the contents are finely minced. Transfer the mixture to a glass or ceramic bowl.
2. Remove the seeds from the cardamom pods. Put the cardamom seeds, peppercorns, coriander seeds, mustard seeds and pepper pods in a heavy skillet. Roast over high heat, shaking and tossing, until they begin to release their aroma (about 3 minutes). Transfer the spices to a dry plate. When completely cool, grind them to a find powder. [note from Joanne: I bought a coffee grinder specifically to grind spices for Indian food. You can use a mortar & pestle - it just takes longer!]
3. Add the ground spices, lemon juice and the vinegar to the minced mixture and mix well. Cover and let the mixture marinate at room temperature for 2 days.
4. On the 3rd day, transfer the mixture to a NONMETALLIC pan. Add the salt and sugar and bring to a boil over LOW heat. Cook, uncovered, gently bubbling, for 30 minutes.
5. Pour into sterilized jars and seal.
6. Let the chutney settle for at least 2 weeks before you serve it. For best results, do not open before 4 weeks. Once opened, store in the refrigerator.