Lemon and Lime Chutney
Slice the fruit and remove the pips.
Tie the spices together in a muslin bag and add to the bowl along with the vinegar. Cover and leave to stand for 8 hours or overnight.
Stir frequently to prevent burning it is a good idea to wear an ovengauntlet to protect your hand from splashes.
Remove the spice bag.
Cover and seal while hot.
Keep for at least one month in a cool dark place before opening.
A chutney to serve with curries it is best to make this when lemons or limes are on special offer in the shops. It needs to mature for at least a month after making but it gets better with keeping.
Makes about 3.5kg