Directions
Preparation:20min  ›  Cook:1hour40min  ›  Extra time:1day  ›  Ready in:1day2hours 

1. Wash and thinly slice the lemons and remove any pips. Peel and chop the onions. Layer the lemon slices and chopped onions in a large bowl, sprinkling each layer lightly with the salt. Cover and leave to stand for 24 hours.
2. Next day, pour the lemons and onions into a colander and rinse well under cold running water. Drain well, then put in a preserving pan with the vinegar, sugar, raisins, cayenne pepper and ground ginger. Wrap the mustard seeds in a small square of muslin and tie securely. Add the muslin bag to the preserving pan, making sure it is thoroughly immersed in the mixture.
3. Heat the mixture gently, stirring occasionally, until the sugar has dissolved completely. Bring slowly to the boil, then reduce the heat and simmer for 1½ hours, or until the lemons are tender and the chutney has been reduced in volume by a quarter and is thick and shiny.
4. Remove the pan from the heat, remove and discard the muslin bag and spoon the chutney into clean, warm, dry jars. Cover immediately with vinegarproof lids. When the chutney is cold, label and date the jars and store in a cool, dry, airy cupboard for two months.

Ingredient note:

The chutney is just as good made with sultanas instead of seedless raisins.