8 large lemons, sliced
2 onions, chopped
1 cup malt vinegar
500g (1 lb) sugar
125g (4 oz) raisins
salt to taste
30g (1 oz) mustard seed
2 cm (half an inch) fresh ginger, very finely chopped
1/2 tsp cayenne pepper
Mix the onions and lemons with the salt. Leave to stand for 24 hours.
Next day, add the rest of the ingredients and cook until the skins are soft and the mixture
is a chutney-like consistency.
Pour into sterilised jars and seal.
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