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Priscilla’s Lemon Chutney

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TRH lemon chutney

7 ripe lemons(washed and pips removed)
juice of half lemon
1/2 tsp fine salt
1/4 cup sugar
I used 1/4 tsp ginger n garlic paste
2 tblsp pickle masala/methi masala (I used tblsp each of the masala)
1/4 tsp each of jeera/mustard n soomph seed
4 tblsp oil
1 tblsp vinegar

In a food processor blend the lemons, sugar, salt, lemon juice n vinegar
Heat oil in pan and add your mustard, cumin and soomph seeds and fry for few seconds then add your ginger/garlic paste and fry few secs again
Then let the oil cool for a little while and then add your pickle masala
Mix the lemon mixture to the pickle masala thoroughly together
Store in bottle or sterile container.

P.S You can indulge immediately or leave for few days to “mature”

Prepared, tried and tested by: Priscilla Govender

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