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 tsp mustard seeds
3 onions finely chopped
1 tsp cinnamon
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.
Image: The Khaki Kook Book, 1917
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