Lemon and Mustard Seed Chutney
25g mustard seeds
2tsp ground ginger
1tsp cayenne pepper
900ml cider vinegar
Cut lemons into 3mm slices, then into quarters.
Peel and slice onions
Layer the lemon and onion with the salt in a large non-metallic bowl.
Place a plate on top to keep mixture lightly pressed down.
Leave covered for 24 hours to draw out excess moisture.
Rinse the lemon and onion slices in a sieve under cold running water.
Put lemon and onion in a preserving pan and cover with water.
Bring to boil and simmer over low heat, stirring occasionally for 35mins, or until lemon peel is very tender.
Add remaining ingredients and return to boil, stirring. Simmer over a low heat stirring occasionally, for 45-50mins until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilised jars, to within 3mm of tops. Seal the jars and label.
Keep in a cool dark place for 2 months before using, to allow the flavours to develop.
Great served with cheese and French bread or with Indian or Thai food.