Best Lemon And Mustard Seed Chutney Recipes

LEMON AND MUSTARD SEED CHUTNEY

Lemon and Mustard Seed Chutney image

This is delicious! I got this recipe from "Basic Home Preserving". I love to try basic recipies with a twist. Yum. Chutneys were made in India, and brought over to England.

Provided by Sharon123

Categories Chutneys

Time 10h50m

Yield 6 cups

Number Of Ingredients 8

Ingredients

3 lemons, washed, chopped, seeds removed
1 tablespoon salt
3 small onions, diced
1 1/4 cups cider vinegar
1 teaspoon ground mixed spice or 1 teaspoon allspice
2 tablespoons mustard seeds
1 cup sugar
1/3 cup raisins

Steps:

Place chopped lemons in bowl and sprinkle with salt.
Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
Place pan over high heat and bring to a boil.
Reduce heat to low, cover and simmer for 50 minutes.
,or until lemons are soft.
Remove pan from heat.
Ladle chutney into clean, warm jam jars.
Seal and label, store in cool dark place until ready to use.

LEMON CHUTNEY

Lemon Chutney image

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!)

Provided by Busters friend

Categories < 4 Hours

Time 2h

Yield 4 pints

Number Of Ingredients 18

Ingredients

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

Steps:

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.

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