Lemon And Mustard Seed Chutney

3 lemons, washed, chopped and seeds removed

1 Tbs salt

3 small onions, diced

300 ml white wine vinegar

1 tsp allspice

2 Tbs mustard seed

225 g white sugar

60 g raisins

1

Put the chopped lemons into a bowl and sprinkle with the salt. Cover with a clean cloth or kitchen roll and set aside for about 12 hours.

2

In a large pan, combine the salted lemons with the onions, vinegar, mixed spice or allspice, mustard seed, sugar and raisins.

3

Place the pan over high heat and bring to the boil. Reduce the heat to low, cover and simmer for around 50 minutes, or until the lemons are soft.

4

Remove the pan from the heat.

5

Pour the chutney into clean, warm, sterilized jars and seal immediately.

6

Label with contents once fully cooled.

Serving size: Entire recipe

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.