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Lavender Chutney
Preserves

Usually a cooked onion chutney with ample lavender flowers for a savoury chutney, or pulped fruit such as plum for a sweeter one. Well known from local reports and available from several commercial producers, but unknown in classic cookery books. (J.Salmon).


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20 lavender flowers
2 lemons
2 tsp mustard seeds
3 onions finely chopped
50g sultanas
1 tsp cinnamon
1tsp allspice
500g sugar
White wine vinegar

Cut the whole lemons into small shreds (rind and everything). Soak in vinegar overnight. Next day boil all the ingredients reduce to a jam consistency.



See: Chutneys


Image: The Khaki Kook Book, 1917



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