Friday, August 09, 2019

On the MENU this week. Lemon & Mustard Seed Chutney

We are eating lots of curried dishes in the cold weather and lemons are very plentiful at this time of the year. We thought you might like our easy lemon chutney recipe. It is also lovely with fish dishes and cold meats and goes well with Middle eastern dishes as well
4 medium onions - 5 large lemons - 30g salt - 500ml cider vinegar or verjuice
5 ml ground allspice - 30g yellow mustard seed - 450g sugar - 125g seedless raisins
Peel and slice the onions, cut the lemons into slices, then quarter and discard the pips. Mix together in a glass dish, sprinkle with the salt, cover and leave for 12 hours. Add the remaining ingredients, put into a pan and bring to the boil and simmer until tender, about 45 minutes. Spoon into sterilised jars and seal when cool
Serve with barbecues, cold meats and curries. You can substitute limes. This is adapted from a Rosemary Hemphill recipe

All content ©  John & Lynne Ford, Adamastor & Bacchus

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