Lime Chutney (Nimboo Chatni)

12 limes; halved
1 md onion; peeled, quartered
4 hot green chile peppers
1 in ginger root
4 oz seedless raisins
7 green cardamom pods
1 tb black peppercorns
1 tb coriander seeds
1 tb mustard seeds
4 dried red chile peppers
1 1/2 cup pineapple juice
3 tb coarse salt
1/4 c honey

Juice the limes. Discard 6 lime halves. In a food processor, combine remaining 18 lime halves, green chile peppers, ginger and raisins. Chop finely. Place mixture in a non-metal bowl. Open cardamom pods. In a heavy skillet toast peppercorns, cardamom seeds, mustard and coriander seeds and the dried red chilis for about 3 minutes, stirring constantly. Let cool spices on a dry plate, then grind finely. Add spices, lime juice, honey and pineapple juice to the chopped fruit mixture. Stir thoroughly, cover and let steep at room temperature for two days. On the third day pour mixture into an enameled pot (no stainless steel!), add salt and bring to a boil slowly. Simmer, uncovered, for 30 minutes. Fill into prepared clean jars. Close jars with a tight fitting lid. Store in a cool place.

The chutney should rest for at least 2 weeks (4 weeks recommended) before opening. Keep open jars in the refrigerator. Yield: 1 1/4 liter

Contributor: phildeb@ibm.net
Translated from the German edition of "Classic Indian Vegetarian and Grain Cooking" by Julie Sahni. Any errors on my account.
Posted to rec.food.recipes by Petra Hildebrandt on June 3, 1998.
Adapted by Patti Vincent