Rowena G's Recipes

Lemon and Onion Chutney

Recipe by
2 and a half hours
Prep: 30 minutes | Cook: 1 and a half hours | Servings: 6 x 200ml jars

Trying to find as many uses for the lemon crop as possible.

3 Very large lemons well washed.

500 g onions peeled and roughly chopped

1 cup raisins or currants (no pips in them)


5/8 cardamon pods remove the seeds and keep them, throw away the husks.

2 cups of granulated sugar

1 cup of white wine vinegar

1 cup of cider vinegar

1/2 teaspoon sea salt

1/4 teaspoon chilli powder / flakes

1 cup raisins or currants (no pips in them)


Produces around 1,200 ml of chutney.

Fills 6 x 200ml jars well.



  1. Finely peel the rind from lemons, roughly chop up and add to a food processing bowl. Chop off the white pith around the lemon flesh and throw the pith away. Chop up lemon flesh roughly removing all the seeds and put the flesh and any juice from the cutting board into the food processor. Add the onions and first lot of raisins or currants to the food processor then process until the whole mixture is finely chopped.
  2. Place the lemon mixture with all the cardamom seeds, sugar, both vinegars, salt, chilli powder and second lot of raisins or currants into a large saucepan and bring to the boil. Stir until the sugar is dissolved, then lower the heat and simmer gently (slowly bubbling) and stirring regularly for around 1½ hours until thick. I judge this to be when you stir the chutney and can see the bottom of the pan quickly before the mixture covers it again, and you have just less than a half of the mixture you started with.
  3. Spoon the hot chutney into sterilised jars, then seal with sterilised lids. It helps to have some newspaper or paper towels on the worksurface while you do this, then when you finish just roll up the paper and bin it, makes cleaning up a lot easier !!
  4. Will taste better, like most chutneys, if you leave it for 4-6 months before eating it.


Based on a recipe at:

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