A simple recipe that goes well with a curry
Makes 3 – 4 jars
Ingredients:
4 medium onions, sliced
5 unwaxed lemons, finely chopped
500g sugar
25g salt
500 ml cider vinegar
25g mustard seeds
100g seedless raisins
1 teaspoon ground allspice
Freshly ground black pepper
1 teaspoon ground coriander
Sprinkle salt over the onions and lemons and leave in a cool place overnight.
Add the remaining ingredients, bring to the boil then simmer for about 45 minutes, stirring regularly to prevent the chutney burning.
When the desired consistency is achieved, spoon the chutney into sterilised jars.
Seal and store in a cool, dark place for at least 3 months before opening.
