Skill level

Average: 3.2 (17 votes)


  • 6-8 preserved limes (quartered, salted and preserved for a month in an air-tight jar)
  • 2 tbsp toasted black mustard seed, crushed
  • 2 tbsp chilli
  • 2 cups raisins or sultanas
  • 1 cup sugar
  • 4-6 cloves garlic
  • 1 large piece ginger, peeled
  • 2 cups apple cider vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Prepare the limes first by cutting them into quarters and salting them. Let them sit, covered, in a jar, preferably in the sun. This will soften them and remove the bitter taste of the lime skin. (Putting it in the sun will speed up the process of preserving them).

Season the limes with the toasted black mustard seed, the chilli, sultanas, sugar, garlic and ginger. Blend to a fine paste with the apple cider vinegar, then place in a saucepan. Bring it to the boil, cover and simmer the mixture, stirring occasionally, for 45 minutes. (Don't forget to stir it as it can stick to the bottom quite easily). Bottle in clean, air-tight jars while the chutney is still hot.

Makes about 2 cups