Lime and Ginger Chutney

I love chutney, but I never know what to eat it with, because it’s a little too chunky (in some cases) to use as a dip, and a little to flavorful to eat on it’s own, with chips or bread. I’m sure this chutney will be awesome with the Crab Beignets, I cannot wait to try it!.

Yields 14 oz

4 Limes
1 ¾ oz Raisins
1 fl oz Brandy
3 ½ oz Onions, chopped fine
1 Garlic clove, chopped fine
1 oz Ginger rood, grated
small pinch saffron
1 bay leaf
2 cloves
3 ½ fl oz white wine vinegar
2 fl oz lemon juice
6 fl oz orange juice
2½ oz brown sugar
1 tsp tomato paste

1. Grate the zest of the limes, then peel and segment the limes. Cut each segment into 4 or 5 pieces.
2. Soak the raisins in the brandy
3. In a stainless-steel saucepan, combine the grated lime zest, soaked raisins, onions, garlic, ginger, saffron, bay leaf, cloves, white wine vinegar, lemon juice, orange juice, brown sugar, and tomato paste. Simmer until almost dry. Cool
4. Add the lime segments and stir in.Serve at once, or keep 2-3 weeks in a sterilized jar.