BBC Good Food

04 August 2009

Tested

"I simmered this for over 90 minutes, and still couldn't get a good set. However, I just took one jar and boiled it up with a few bits of lemon peel (which are 30% pectin), some more lemon juice (3.5% pectin) and a bit more sugar to counteract the lemon. After simmering for about 15 minutes, I achieved a good firm set. I suggest that anyone trying this recipe adds some lemon juice, lemon peel and sugar to the recipe in order to jellify the chutney. It is also worth adding that the recipe tastes delicious, and goes especially well with cheese."