Lemon And Mustard Seed Chutney Recipes

LEMON AND MUSTARD SEED CHUTNEY

Steps:

• Place chopped lemons in bowl and sprinkle with salt.
• Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
• In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
• Place pan over high heat and bring to a boil.
• Reduce heat to low, cover and simmer for 50 minutes.
• ,or until lemons are soft.
• Remove pan from heat.
• Ladle chutney into clean, warm jam jars.
• Seal and label, store in cool dark place until ready to use.

MUSTARD LEMON BUTTER

Steps:

• In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.

CHUTNEY MUSTARD

Steps:

• In a food processor, combine chutney and mustard; process until smooth.

LEMON AND HONEY MUSTARD VINAIGRETTE

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving.