Lavender Chutney

lavender chutneyThere’s no question about it, autumn is in the air. The starlings are gathering, the blackberry’s are ripening, the nights are drawing in. Free food is dripping from every hedgerow and who am I to ignore my instinctual need to gather this harvest before winter sets in? This week I found a recipe to deal with the mass of lavender that sprouts all over my front garden.

You will need

  • 20 lavender flowers, chopped
  • 2 tablespoons of mustard seeds
  • 3 lemons scrubbed and chopped into small pieces
  • salt
  • 2 onions, finely chopped
  • 2 oz sultanas
  • 1 cinnamon stick
  • pinch ground allspice
  • sugar to taste
  • white wine vinegar

chop the lemon peel and flesh into small pieces removing the pips and pith. Place in a mixing bowl and sprinkle with salt. cover the lemons with vinegar and leave for 24 hours. Next day place the mixture in a pan and add the rest of the ingredient. Bring to the boil then reduce the heat and simmer. The mixture is ready when you can run a wooden spoon down the centre as it does not fill up with vinegar. Remove the cinnamon stick and pour into warm jars. Seal tightly.

This is a spicy and unusual chutney which goes well with meat and cheese.

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