Lime Chutney

• 1 1/2 c. fresh lime juice (about 10 limes)
• 1 1/2 c. minced lime peel (rind and pith)
• 1 c. tarragon vinegar
• 1 3/4 c. sugar
• 1/4 c. minced, peeled fresh ginger root
• 1 onion, finely chopped
• 1 c. raisins
• 1 tsp. coriander seed
• 1 tsp. mustard seed
• 1 tsp. white peppercorns
• 3 whole cloves
• 1/2 tsp. cinnamon
• 1/2 tsp. ground cardamom
• 1/8 tsp. cayenne
• 2 tsp. salt

1. In stainless steel or enamel kettle, combine lime juice, peel, vinegar, sugar, ginger root, onion and raisins.
2. Grind together the coriander seed, mustard seed, peppercorns and cloves.
3. Add mixture to kettle with cinnamon, cardamom, cayenne and salt.
4. Bring to a boil over moderate heat.
5. Simmer, stirring occasionally, for 40 to 50 minutes until sauce thickens.
6. Ladle the chutney into sterilized jars.
7. Makes 1 quart.
8. Best if stored in 1/2-pint jars.

lime juice, lime peel, tarragon vinegar, sugar, ginger root, onion, raisins, coriander seed, white peppercorns, cloves, cinnamon, ground cardamom, cayenne, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=953153 (may not work)