Lemon Chutney

8 large lemons, sliced
2 onions, chopped
1 cup malt vinegar
500g (1 lb) sugar
125g (4 oz) raisins
salt to taste
30g (1 oz) mustard seed
2 cm (half an inch) fresh ginger, very finely chopped
1/2 tsp cayenne pepper

Mix the onions and lemons with the salt.  Leave to stand for 24 hours.

Next day, add the rest of the ingredients and cook until the skins are soft and the mixture
is a chutney-like consistency.

Pour into sterilised jars and seal.

Sambal Terasi

There a lot of chillies in this dish, but don't be put off.  Those large red chillies you buy in the supermarket or at the grocer's are fairly mild.  You don't even need to deseed them, and the lime juice will soften the heat anyway. Blachan and shrimp paste can be purchased from an Asian supermarket or grocery store.


12 large red and green chillies
2.5 x 2.5 cm slice blachan or 1 teaspoon of shrimp paste or more if desired, roasted in foil and then crumbled
pinch of sugar
1 tablespoon lime juice

In a food processor grind everything to a paste.  Moisten with lime juice. Place on a small serving dish with a spoon to serve and put on the table with rice and main dishes.