Lime and Ginger Chutney Recipe

Well, this sounds intriguing, right? Is it sweet or is it savoury? My lime and ginger chutney is loaded with the zestiness of lime, the warmth of ginger but also my favourite Indian-inspired spices making it perfect for serving alongside your favourite cheese or breads.

It’s a little like mango chutney (but with more flavour). It’s sweet, spicy, warming and zesty. In fact, there’s nothing quite like it.

What’s In Lime and Ginger Chutney?

Chutney will often involve a complex list of ingredients and the list of ingredients for this chutney does look extensive. But, most of these you should be able to find in your kitchen cupboards.

3 limes, finely chopped: One of the main flavours in this chutney should be lime. You can either keep the skin on or remove it. It needs to be really finely chopped.
1 tbsp fresh ginger, grated: This gives the chutney its warmth. You can add more if you prefer a stronger ginger flavour.
1 small red chilli, finely chopped: You may want to remove the membrane and seeds so that the chutney is overly spicy.
2 tbsp brown sugar: Chutney should have some level of sweetness, and brown sugar provides the perfect caramel-like sweetness.
1 tsp cumin seeds: Cumin is great for adding a warm, nutty flavour.
1/2 tsp turmeric powder: Turmeric gives the chutney a subtle bitterness but also enhances the colour further. Don’t use too much turmeric, however, as it can give the chutney a slightly acrid flavour.
1/2 tsp salt
100 ml cider vinegar
1 tbsp vegetable oil

How to Make Lime and Ginger Chutney

Step 1: Finely chop the limes and chilli and grate the ginger. You can choose to keep the skin on the lime or remove it. You need to ensure the lime is very finely diced so that it cooks down enough.

Photo from above of lime being diced finely with a knife on a wooden chopping board

Step 2: Heat the vegetable oil in a pan. Add cumin seeds until they start to pop. Then add turmeric, stirring quickly. Your kitchen should smell amazing at this point.

CUmin seeds and ground turmeric in oil in a skillet

Step 3: Add the diced limes, ginger, chilli, sugar, salt, and vinegar to the pan. Stir well to coat everything in the spices.

Lime, sugar, chilli, vinegar, salt, and spices in a skillet being stirred by a red spatula

Step 4: Let the mixture simmer for about 20-25 minutes, or until it thickens to a chutney-like consistency. The lime pieces should have completely broken down and be easy to pierce with a fork.

Lime, chilli and spices cooked down and reduced to a chutney in a pan

Step 5: Let it cool down before serving. It pairs wonderfully with a variety of cheeses, especially sharp cheddar or creamy brie.

A close up of a spoonful of lime and ginger chutney with out of focus background

Substitutes and Tweaks

This chutney works well with more fruit added to it. Keep it Asian-inspired by using diced mango or papaya.

If you want to make a sweet chutney instead, switch spices to cinnamon and star anise and remove the chilli.

If you want a dippable and pourable sauce, then give it a quick whizz up in a blender until smooth.

You need some form of sweetness in this chutney but honey, while sugar or molasses can all be used.

How to Store Lime and Ginger Chutney

This chutney is punchy! You won’t need an awful lot of the stuff. If you’ve got more than you’re going to eat then don’t throw it out as it stores pretty well.

How Do You Store Lime and Ginger Chutney in the Fridge?

To store it in the fridge, place it in a clean, airtight jar or container. Ensure the lid is tightly sealed to maintain freshness and prevent any fridge odours from affecting its flavour.

How Long Does Lime and Ginger Chutney Last in the Fridge?

The lime and ginger chutney should remain fresh in the fridge for up to 2 weeks. Remember to check for any signs of spoilage before using, especially if stored for longer periods.

How Do You Freeze Lime and Ginger Chutney?

To freeze lime and ginger chutney, portion it into small, freezer-safe containers or use ice cube trays for individual servings. Ensure the containers are airtight to prevent freezer burn.

How Do You Defrost Lime and Ginger Chutney?

To thaw, transfer the required amount from the freezer to the fridge and let it defrost slowly, ideally overnight. This gradual thawing helps preserve the texture and flavour. Avoid microwaving or rapid thawing

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