A refreshing, rangy chutney, Lemon and Mustard Seed Chutney may be served with cold meat, grilled fish, curry or kebabs.
3 lemons, washed, chopped and seeds removed
1 tablespoon salt
3 small onions, diced
10 fl. oz. cider vinegar
1 teaspoon ground mixed spice or allspice
2 tablespoons mustard seed
8 oz. sugar
2 oz. raisins
Place the chopped lemons in a bowl and sprinkle with the salt. Cover the bowl with a clean cloth or kitchen paper towels and set aside for 10 hours.
In a large saucepan, 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 50 minutes, or until the lemons are soft.
Remove the pan from the heat. Ladle the chutney into clean, warm jam jars. Place a circle of waxed paper over the chutney and seal each jar with a jam jar cover and a rubber band. Label the jars and store them in a cool, dry place until ready to use.