Ingredients for Lemon And Mustard Seed Chutney
- 1 kg (about 6-8 medium) lemons, finely chopped
- 2 tablespoons sea salt
- 2 medium onions, finely chopped
- Cider Vinegar
- Ground Mixed Spice
- Mustard Seeds
- 1 ½ cups granulated sugar
- ½ cup raisins
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How to Make Lemon And Mustard Seed Chutney
- Finely chop 1 kg of lemons (about 6-8 medium lemons) and place them in a large bowl. Sprinkle generously with 2 tablespoons of sea salt.
- Cover the bowl with a clean cloth or kitchen paper towel and let it sit at room temperature for 10-12 hours, or overnight, to draw out the moisture and soften the lemons.
- In a large, heavy-bottomed saucepan, combine the salted lemons with 2 medium onions (finely chopped), 2 cups of white wine vinegar, 2 teaspoons of ground turmeric, 1 teaspoon of ground ginger, 1 teaspoon of ground cumin, 1 tablespoon of mustard seeds, 1 ½ cups of granulated sugar, and ½ cup of raisins.
- Bring the mixture to a boil over high heat, stirring occasionally.
- Reduce the heat to low, cover the saucepan, and simmer gently for 50-60 minutes, or until the lemons are very soft and the chutney has thickened. Stir occasionally to prevent sticking.
- Remove the pan from the heat and let the chutney cool slightly.
- Carefully ladle the hot chutney into sterilized jam jars, leaving about ½ inch of headspace.
- Seal the jars tightly and label them with the date.
- Store the chutney in a cool, dark, and dry place for at least 2-3 weeks to allow the flavors to meld. It will keep for several months.
- Once opened, refrigerate and consume within 2-3 weeks.
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
160g
Fat
2g
Carbs
20g
