An unusual chutney, but it works really well and makes a great accompaniment for fish dishes.
Ingredients for Lemon and Mustard Seed Chutney:
- 3 lemons, washed, chopped and seeds removed
- 1 tablespoonful of salt
- 3 small onions, diced
- ½ pint (300 ml) white wine or cider vinegar
- 1 teaspoonful ground mixed spice or allspice
- 2 tablespoonfuls of mustard seed
- 8 oz (225 g) white granulated sugar
- 2 oz (56 g) raisins
Method for Lemon and Mustard Seed Chutney:
- Put the chopped lemons into a bowl and sprinkle with the salt. Cover with a clean cloth or kitchen roll and set aside for about 12 hours.
- In a large pan, combine the salted lemons with the onions, vinegar, mixed spice or allspice, mustard seed, sugar and raisins.
- Place the pan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for around 50 minutes, or until the lemons are soft.
- Remove the pan from the heat.
- Pour the chutney into clean, warm, sterilized jars and seal immediately.
- Label with contents once fully cooled.
Makes about 2 lb (900 g) of Lemon and Mustard Seed Chutney.
For More Information on Making Chutneys & Preserves
Chutneys - How to Make Chutney
Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world.
The scope of chutneys is endless and t...
Preserving Jars, Labels and Covers
Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment
All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.
Hi,
Thank you for all of the receipes! So much effort and love are put into them and I appreciate you share such valuable knowledge with us.
My question is, do we peel the lemons or not? I guess not, since the recipe doesn’t say so but I just want to check to be clear.
Thanks!
idil
No you don’t peel the lemons.
Hi, is this best left to mature at all?
I’d give it at least 8 weeks to mature.
Hi there one more question.
Do you cut the lemons into small cubes or into 1/4’s or just roughly chop??.
PS – Fantastic recipes, cut above other websites I’ve been looking at – thanks for sharing these with us.
I just roughly chop but you could do it in small cubes. 1/4’s would be a bit big.
thank you so much.