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Lavender Chutney


Stacey

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From Favourite Country Preserves by Carol Wilson.

 

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

 

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.

 

Voila! Lavender Chutney.

 

 

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From Favourite Country Preserves by Carol Wilson.

 

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

 

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.

 

Voila! Lavender Chutney.

 

 

 

I love cooking with lavender! I'll have to try this during the holidays. Thanks for sharing!

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I'll have to save this recipe for the spring when my lavenders are in bloom. What is Chutney usually served with? Beef?

 

 

I think so yes, but I suppose the different kinds of chutney can be served with different kinds of meat/cheese/bread. I have it on good authority from my stepdad who thoroughly enjoyed my first go at making this chutney that it tastes fab on a roast beef sandwich.

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