Recipe by Sharon123
This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.
Top Review by Mrs B
I made this in December last year and managed to find enough willpower to save opening the first jar until now :-) It was worth the wait. We had this with a curry (as recommended by Pets'R'Us) the other night and DH and I thought it was good. But today I some of this chutney with toasted cheese on a hot cross bun and the combination of flavours produced one of those real 5 star moments! I suspect this chutney is also going to be a very useful ingredient in other recipes. I haven't done any experimenting yet, but I think a spoonful would be a great addition to a lemon or sweet and sour sauce. Thanks for posting the recipe Sharon123.
- 3 lemons, washed, chopped, seeds removed
- 1 tablespoon salt
- 3 small onions, diced
- 1 1⁄4 cups cider vinegar
- 1 teaspoon ground mixed spice or 1 teaspoon allspice
- 2 tablespoons mustard seeds
- 1 cup sugar
- 1⁄3 cup raisins
Directions See How It's Made
- Place chopped lemons in bowl and sprinkle with salt.
- Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
- In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
- Place pan over high heat and bring to a boil.
- Reduce heat to low, cover and simmer for 50 minutes.
- ,or until lemons are soft.
- Remove pan from heat.
- Ladle chutney into clean, warm jam jars.
- Seal and label, store in cool dark place until ready to use.