Hi Tui, a few years ago you published a recipe for lime-lemon pickle/chutney. Can you share it with me, thanks.

Hi Lauren, this is a recipe courtesy of Linda Hallinan from our facebook page in 2016 and is a recipe from the Digby Laws Pickle and Chutney cook book. I hope it is the recipe you are looking for.

Slice seven thin-skinned lemons into eight wedges and pick out the pips. Place in a bowl, sprinkle the flesh with 1½ tablespoons of salt and stand for two days. The original recipe calls for the lemons to then be strained (reserve the liquid) and minced, together with 500g raisins and 4 cloves of garlic, but blitzing the lot in a blender or food processor does the same trick. Then place the lemons and reserved liquid in a large pot with 1 teaspoon chilli powder, 1 tablespoon finely grated fresh ginger, 1½ cups cider vinegar, 500g brown sugar and 2 teaspoons fresh grated horseradish. (If you can't get the horseradish, add a chilli.) Bring to the boil and simmer gently, uncovered, until thick. Pour into hot, clean jars and seal. The Tui Team.