Lemon And Mustard Seed Chutney Recipes

Steps:

• Place chopped lemons in bowl and sprinkle with salt.
• Cover the bowl with a clean cloth or kitchen paper towel and set aside for about 10 hours.
• In a large saucepan, combine salted lemons with onions, vinegar, spices, mustard seed, sugar and raisins.
• Place pan over high heat and bring to a boil.
• Reduce heat to low, cover and simmer for 50 minutes.
• ,or until lemons are soft.
• Remove pan from heat.
• Ladle chutney into clean, warm jam jars.
• Seal and label, store in cool dark place until ready to use.

Steps:

• Combine lemon juice, oil, mustard, sugar, salt and pepper.
• Place chicken in single layer in non-aluminum baking dish. Pour lemon-mustard marinade over chicken. Turn to coat.
• Refrigerate, covered 30-45 minutes, turning once.
• Broil chicken on broiler pan with oven rack 5 inches from heat for 25-30 minutes or until no longer pink.
• Turn and baste every 5 minutes while cooking.

Steps:

• Stir water into mustard in small cup.
• Combine the sugar and vinegar in a medium-size saucepan. Bring to a boil, stirring to dissolve sugar. Boil gently 10 minutes.
• Add remaining ingredients, including mustard mixture. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes.
• Cool completely.
• Refrigerate, covered, for up to 1 week.
• Serve cold.

Steps:

• In a food processor or in a bowl with a whisk blend together the butter, the mustard, the lemon juice, the Worcestershire sauce, the cayenne, and salt to taste until the mixture is smooth. Transfer the butter to a bowl and chill it, covered, for 8 hours to let the flavors develop. Serve the mustard lemon butter on grilled fish or chicken.

Steps:

• Place the first eight ingredients in a blender; cover and process until blended. While processing, gradually add oil in a steady stream. Refrigerate until serving.