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Lemon and Mustard Seed Chutney


  • 4 large Lemons - finely chopped and seeds removed

  • 8oz (225g) Onions - finely chopped

  • 1oz (25g) Salt

  • 1oz (25g) White mustard seeds (but I use black and white - looks really pretty)

  • 1 teaspoon ground ginger

  • 1 teaspoon cayenne pepper

  • 4oz (100g) sultanas

  • 1lb (450g) white sugar

  • 1 pint (600ml) cider vinegar


  1. Mix the lemons, onions and salt and leave overnight

  2. Next day put the lemon and onion mixture in a preserving pan and simmer until the ingrediants are soft, adding a little water if necessary. Stir in the rest of the ingredients, mix well and continue to cook for about 30 minutes until thick. Pot into warm jars, seal and store for a couple of months before using


This works really well when you double up the ingredients
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