Lemon and Black Mustard Seed Chutney RecipeOrigin: Anglo-Indian Period: Traditional |
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A chutney is a form of condiment brought to Britain from India. Black mustard seeds are a staple of indian cookery where they are typically fried in ghee before use. Black mustard seeds are also the seeds of the wild European wild mustard Brasica nigra. As a result this dish can also be added to you wild food repository or recipes. Ingredients:
3 whole lemons, washed, chopped, and with seeds removed 
Lemon and Black Mustard Seed Chutney Preparation:Method:Add the chopped lemons to a bowl and sprinkle with the salt. Cover with a clean kitchen cloth and set aside for at least 10 hours (this both dries and removes the bitterness from the lemons). Once ready combine the salted lemons with the onions, vinegar, spices, mustard seeds, sugar and raisins in a large pot. Bring to a boil over high heat then reduce the heat to a low simmer, cover the pot and continue cooking for 50 minutes. Remove the pan from the heat and allow to cool a little. In the meantime clean glass jars in plenty of soapy water, drain and place in an oven set to 50°C to dry. Ladle the chutney into the jars, seal, lavel and store in a cool dark place until ready to use (at least a month for the best flavour to develop). |
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