I’ve been meaning to try this recipe for some time now. I bought this lovely little cookbook called Favourite Country Preserves by Carol Wilson. It sounded interesting – I wasn’t sure how it was going to taste since I’m not really a huge chutney fan but I thought why not? What’s the worst that could happen.
Lavender Chutney
20 Lavender Flowers, chopped (fresh)
2 Tblspns Mustard Seed
3 Lemons, scrubbed and chopped
Salt
3 Onions
2 oz (56gm) Sultanas
1 Cinnamon stick
Pinch ground Allspice
Sugar to taste
White Wine Vinegar
2 Tblspns Mustard Seed
3 Lemons, scrubbed and chopped
Salt
3 Onions
2 oz (56gm) Sultanas
1 Cinnamon stick
Pinch ground Allspice
Sugar to taste
White Wine Vinegar
Method:
Chop the lemons into small pieces; remove the pith and the pips.
Place in a mixing bowl and sprinkle with salt.
Pour in enough vinegar to cover the lemons and cover the bowl.
Leave stand for 24 hours.
Next day, place the mixture in a large pan and add the rest of the ingredients, stirring until the sugar has dissolved.
Bring to the boil, then reduce heat and simmer gently until the mixture is thick and the vinegar absorbed.
Remove the cinnamon stick and pour into warm, sterilised jars and seal tightly.
Place in a mixing bowl and sprinkle with salt.
Pour in enough vinegar to cover the lemons and cover the bowl.
Leave stand for 24 hours.
Next day, place the mixture in a large pan and add the rest of the ingredients, stirring until the sugar has dissolved.
Bring to the boil, then reduce heat and simmer gently until the mixture is thick and the vinegar absorbed.
Remove the cinnamon stick and pour into warm, sterilised jars and seal tightly.
Voila! Lavender Chutney.
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