Meyer Lemon Chutney
Recipe type: condiment
Prep time: 
Cook time: 
Total time: 
Serves: 5 eight-ounce jars
An intense lemon-flavored chutney, featuring Meyer lemons.
  • 8 large Meyer lemons
  • 4 cups organic brown sugar
  • 1 cup organic apple cider vinegar
  • ½ cup Meyer lemon juice
  • 1 medium-sized yellow onion, chopped
  • 1 cup golden raisins
  • ½ cup dried cherries
  • ¼ cup crystallized ginger, finely chopped
  • 2 tablespoons fresh ginger, peeled and finely chopped
  • 2 large garlic cloves, peeled and finely chopped
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground coriander
  1. Peel enough zest from the lemons and chop finely until you have 1 cup of chopped zest. Remove the white pith and discard. Cut between the membrane of the lemons to remove sections of fruit. Set aside.
  2. Using a large, heavy-bottomed pot, heat the sugar, vinegar and lemon juice until it boils.
  3. Add the zest and lemon sections, onion, raisins, dried cherries, crystallized and fresh ginger, garlic, cardamom and coriander. Bring back to a boil, then lower heat to low.
  4. Cook chutney for 2 hours, stirring occasionally.
  5. Store in sterile glass jars according to safe canning procedures. Process in a water bath for 10 minutes. Option: chutney can be stored in a covered container in fridge for several weeks.
Recipe by Liz The Chef at