Prep 30 mins
Cook 1 hr 30 mins
A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)
For spiced vinegar
- 2 tablespoons peppercorns
- 2 teaspoons mace
- 1 teaspoon whole cloves
- 6 bay leaves
- 1 tablespoon fresh ginger, crushed
- 2 1⁄2 teaspoons mustard seeds, whole
- 1 tablespoon allspice, whole
- 1 cinnamon stick
- 2 teaspoons celery seeds
- 1 tablespoon salt
- 5 cups malt vinegar
- 2 lbs lemons
- 1 lb onion, sliced 1/8 inch thick half-moons
- 1 1⁄2 cups raisins
- 3 1⁄2 tablespoons coarse salt
- 1 tablespoon mustard seeds
- 3⁄4 teaspoon ground ginger
- 3 1⁄4 cups sugar
- Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
- Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
- Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
- The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
- Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
- Ladle into warm sterilized pint jars.
- Hot water bath process 10 minutes.