Thursday, August 7, 2008

Lemon Chutney

Cut a pound of lemons in twelve bits each, and cook in vinegar and a very little salt until the rinds are perfectly tender. Drain.

Dissolve a pound of sugar in a quart of vinegar; put in the lemons and cook until the mixture becomes thick like jam. Then add a teaspoonful of cayenne pepper (or less), two tablespoonfuls of minced ginger, two tablespoonfuls of mustard seed, and a pound of raisins. Mix all together and boil ten minutes longer

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