Lemon and Mustard Seed Chutney

READY IN: 10hrs 50mins
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.

Ingredients Nutrition

Directions

  1. Place chopped lemons in bowl and sprinkle with salt.
  2. Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
  3. In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
  4. Place pan over high heat and bring to a boil.
  5. Reduce heat to low, cover and simmer for 50 minutes.
  6. ,or until lemons are soft.
  7. Remove pan from heat.
  8. Ladle chutney into clean, warm jam jars.
  9. Seal and label, store in cool dark place until ready to use.

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