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 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).  The original source of this receipt isn't known. Can you help? info@foodsofengland.co.uk20 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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