Lesley Posted July 9, 2006 Share Posted July 9, 2006 "An unusual spicy chutney made with fresh lavender flowers, which goes well with cold meats and cheeses. Use blooms free from insecticide. Shake the flowers gently to dislodge any insects and wash very gently in cold water.Dry the flowers on kitchen paper immediately after washing, to preserve the fragrance" This is lovely and lemony and is not hot and spicy. 20 lavender flower heads, chopped 2 tbsp. mustard seeds 3 organic unwaxed lemons salt 3 onions, finely chopped 2oz sultanas or raisins (I chop mine finely) 1 cinnamon stick Pinch of ground allspice Sugar to taste White wine vinegar Chop the lemons into small pieces, place in a mixing bowl and sprinkle with salt. Pour in enough vinegar to cover the lemons and cover the bowl. Leave to 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 the 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. This made 3 8oz jars. Quote Link to comment Share on other sites More sharing options...
The Dogmother Posted July 11, 2006 Share Posted July 11, 2006 That sounds lovely Lesley - I've got loads of lavender, so might have to make some Quote Link to comment Share on other sites More sharing options...
