I wrote this recipe down originally for a book, published many years ago “The Hot Book of Chillies“. I am not sure I have ever made it the same way twice, but a few weeks ago I came across a jar from the batch I made back then, and wow does it taste good. I cannot recommend you keep yours so long, this jar dates back to 2005, but it just shows how well things mature.
Lemon 'n Lime Fire Chutney
Yield: About 1.5L (3 Pints of Chutney)
Ingredients
- 6 Limes
- 2 Large Lemons
- 500 g Onions
- 50 g Salt
- 500 g Sugar
- 700 ml Vinegar
- 2 tsp Mustard Seeds
- 2 tsp Paprika
- 2 tsp Ground Cumin
- 1 tsp Ground Turmeric
- 10 Hot Thai Chillies (finely chopped)
- 200 g Raisins
Cooking Directions
- Place the Limes and Lemons in a pan and cover with water. Bring to the boil and simmer for 2-3 minutes, then leave to stand until cool enough to handle.
- Cut the fruit into halves and squeeze the juice into a bowl, removing the seeds.
- Chop the remaining skin and pulp onto small pieces with scissors or a sharp knife, mix in the onions ans sprinkle with salt.
- In a latge pan bring the vinegar and sugar to the boil and simmer until all the sugar has dissolved. Add the chopped lime, lemon and onion mixture as well as all the dry spices, raisins and chillies, mix well and simmer for 2-3 hours stirring frequently until the mixture has reduced by about 50%.
- Pour into sterilized jars and seal while still hot.
- Your chutney will be ready to eat within 3-4 weeks.
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Lyme View home of Sea Spring Seeds
As we arrived at Lyme View the home of Sea Spring Seeds the sun was out, a big change from last year when we ran between poly tunnels following Joy as she escorted visitors around describing the chillies and the methods they use to grow them so successfully.
Joy and Michael could not make you more welcome, this is not like visiting any other event we go to, but much more a trip to see how some real enthusiasts grow and develop chillies. Famed as the home of the Dorset Naga, but what you find as you wander about is that they are growing all sorts of other unusual and interesting varieties (many of which may make it in to their seed catalogue in the next few years).
New Chilli - Hot Juan
As we arrived Michael took us on a trip around some of the closed off green houses to see some of the new chillies they had collected many of which has been sent by other enthusiasts from around the world.
In one poly tunnel he introduced us to a chilli he had called “Hot Juan”, I suspect named as it was a plump, large and warm chilli, we hope to get some seeds for this one when it is ready for one of our competitions.
We had a great visit, and came away with a few fresh chillies that I will be cooking with in the next couple of days.
Below you will find some picture taken during our visit, do take a look at their web site www.seaspringseeds.co.uk where you can order seeds and we recommend you get on one of their courses on growing Chillies and Peppers, Joy and Michael and a great source of knowledge that you only get from years of growing experience.
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Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation
Scott Roberts Top 10 Hot Sauces
A couple of weeks ago I was asked by fellow hot sauce aficionado Scott Roberts to create a list of my top 10 favourite sauces, this was not an easy task, over the past few years I have tasted 100′s of sauces, many of which did not last long, lucky I reviewed most of them, so I could look at my tasting notes and see what was exceptional.
Scott asked that I did not try to rate them as a 1-10 listing, if he had it would have taken me weeks to decide, as it was I spent many hours adding product to the list and then changing my mind soon I had about 25 sauces in the list, then I had to select the 10…. well I am sorry if I left out some excellent sauces, but reducing 100′s to just 10 is nearly impossible, but here is my list.
If you would like to see what others said was their top 10, you can read the full article on Scotts web site www.scottrobertsweb.com
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Don't forget to enter our competition for a complete growing kit by Greenhouse Sensation
A quick trip out the Frome yesterday for the Wessex Chilli Festival, which is the hard work of Matt from Simpson’s Seeds, now in it’s second year, the event have grown, with a good selection of suppliers and products for everyone.
Chilli Sauce Competition
Two new innovative ideas this year, a Chilli Sauce Competition that visitors got to vote on which sauces they liked best and a chance to name a new variety of Chilli. On entry to the event you are give a small coloured bead, which you can use to vote for your favourite sauce on a blind tasting table, the sauces are each in a bowl with a small plastic cup behind them that is used to collect the votes (Beads), next to each sauce is a list of ingredients, but no name, and you get to taste each sauce with a wooden coffee stirrer (The kind of thing you find in Starbucks). We home to let you know which sauce
was the winner as soon as it is announced.
My daughter and I had a couple of attempts to provide a name for the new Chilli variety, she went with “Aji Mary” as that is her name (she is almost 4) and I very unimaginatively went for Aji Lemon Pop.
We did get to try some great new sauces from Upton Cheyney Chilli Company, more on then very soon as we have bottles to review, and we also hope to do a write up on Jethro’s, who seem to have been around forever, but are still very active at events and shows support the independent retailers.
I was also very impressed with the range from the Dartmoor Chilli Farm, the quality of their range is always high, but I did not know they had such a wide range of products.
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