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Here is the recipe for Lemon Chutney I made at the weekend - FAB! Yum yum!
taken from Home Preserves by Jackie Burrow.
Treasure Press 1979 Hennerwood Publications Ltd, Reprinted 1984. ISBN 0907407935.
1kg lemons
500g onions, peeled and sliced
500g sultanas
about 1 litre water
3 x 15ml spoons grated ginger or 1 x 15ml ground ginger
1 x 15ml spoon salt
1 x 5ml spoon cayenne pepper
600ml vinegar (I used distilled)
750g soft brown sugar
4 x 15ml spoons mustard seed
2 chillies (whole) (I used 1 teasp dried flakes and left them in)
Cooking time around 2 hours.
Wash the lemons, cut in half, squeeze out the juice. Cut in half again and cut into shreds (this took AGES! - suggest if you have a food processor, you use that to chop it all up! watch out for the pips)
Place the shreds in a pan with the onion and sultanas. Cover with water bring to the boil cover and simmer for an hour or until tender.
Drain off the water then place the lemon, onion, sultanas, and juice in a large pan. Add the remaining ingredients. Stir over a low heat until the sugar has dissolved. Bring to the boil then simmer for an hour, or until the chutney is thick. Remove the whole chillies (if used) and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers.
Makes about 5lb chutney. PS You can omit the chillies for a milder chutney.
Enjoy everyone! Its super! Bernie
taken from Home Preserves by Jackie Burrow.
Treasure Press 1979 Hennerwood Publications Ltd, Reprinted 1984. ISBN 0907407935.
1kg lemons
500g onions, peeled and sliced
500g sultanas
about 1 litre water
3 x 15ml spoons grated ginger or 1 x 15ml ground ginger
1 x 15ml spoon salt
1 x 5ml spoon cayenne pepper
600ml vinegar (I used distilled)
750g soft brown sugar
4 x 15ml spoons mustard seed
2 chillies (whole) (I used 1 teasp dried flakes and left them in)
Cooking time around 2 hours.
Wash the lemons, cut in half, squeeze out the juice. Cut in half again and cut into shreds (this took AGES! - suggest if you have a food processor, you use that to chop it all up! watch out for the pips)
Place the shreds in a pan with the onion and sultanas. Cover with water bring to the boil cover and simmer for an hour or until tender.
Drain off the water then place the lemon, onion, sultanas, and juice in a large pan. Add the remaining ingredients. Stir over a low heat until the sugar has dissolved. Bring to the boil then simmer for an hour, or until the chutney is thick. Remove the whole chillies (if used) and spoon while still hot into prepared jars. Seal with airtight, vinegar proof covers.
Makes about 5lb chutney. PS You can omit the chillies for a milder chutney.
Enjoy everyone! Its super! Bernie
Bernie
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