Mrs Chutney (AKA Karen) is one of our twitter followers who posts about making what sounds like some excellent chutney’s. She has sent us a couple of recipes for her best concoctions, along with some jars of the results to taste, this is the second one we have tried..
The smell from the jar as we cracked open the lid is that fresh smell of lemons, in the chutney are some nice pieces of the Lemon rind, plump raisins, pieces of chilli and some brown mustard seeds all mushed together, the taste is instantly of Lemons it’s a great citrus zing of a chutney. This would go so well with a curry, ideal for dipping your poppadoms in.
As with all these great recipes preparation is everything, nothing is to big and lumpy and the flavour has to be tried to be believed.
Lemon & Mustard Seed Chutney with Chilli
- 9 Lemons, preferably unwaxed, washed, chopped and seeds removed
- 3 tsbp Salt
- 9 Small Onions, diced
- 165 g Raisins or Sultanas
- 6 tbsp Mustard Seeds (any colour or a mix, black seeds make a darker chutney)
- 900 ml White Wine Vinegar
- 3 heaped tsp Allspice
- 600 g Granulated Sugar
- 9 Hot Chillies, finely chopped (you can use more as is your preference)
- Place the chopped lemons into a large bowl and sprinkle with the salt, cover and set aside for 10-12 hours.
- In a large pan combine the salted lemons, onions, vinegar, allspice, raisins, mustard seed, chopped chillies and sugar and stir well.
- Place the pan over a high heat and bring to the boil. Reduce the heat to low, cover and simmer for approx 90 minutes ? the lemons should now be soft but if not continue simmering until they are.
- Remove the pan from the heat and pour the chutney into hot, sterilised jars. Seal immediately.
You can follow Karen on Twitter at twitter.com/#!/Kaz522 and we hope to publish some more of her recipes here over the next few months. Karen is working on making her chutney’s into a small business and will will let you know when you can buy them.