Lemon and mustard chutney
This is a great accompaniment to baked foods, for anyone particularly inspired to be healthy and enjoys seitan cutlets or savory scones!!
10 small lemons
1 large red onion or fresh onions
1 ginger 5-6 cm long
1 spoon of extra virgin olive oil
4 tablespoons rice malt 100%
1/2 spoons of cardamom or anise
1/2 spoon coriander
1/2 spoon of hot paprika or 1 chili pepper
spoon of mustard seeds
3 tablespoons rice acidulated
50 g raisins, salt to taste
Wash and cut the lemons into four, in the sense of the length. sprinkle them with salt and let them soak overnight. The next day, remove the salt and dry them.
Peel and slice the ginger and onion. Meanwhile, put the oil in a pan with the malt. cumin, coriander. paprika and mustard. Cook stirring for 3 mins. Then add half a glass of water, the onion. the asparagus, rice. ginger, raisins and lemons.
Cook the mixture a good half-hour, taking care to stir often and well until you have softened the lemons. Put the mixture still warm in a sterilized jar. and ... Bon Appetit!
Before using your condiment wait a few days or even a week. It be even more tasty!