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Wash the lemons, remove their extremities. Slice half of the lemons into thin rounds. Cut the others into 8 wedges.
Put all the lemons in a saucepan with the brown sugar, vinegar, cumin, chilli, star anise and ginger.
Add a pinch of salt, mix well and cook uncovered over low heat for about 30 minutes, stirring regularly.
Let the chutney cool, then put it in a jar. Cover with cling film, close with an elastic band and keep cool.
