8 large lemons about 1.8kg (4lb in weight)
50g/2 oz salt
450ml/15fl oz water
225g/8oz golden sultanas
10ml/2 tsp ground ginger
5ml/1 tsp cayenne pepper
900ml/1 1/2 pints cider vinegar
Cut the lemons into 1/8 inch slices. Cut the slices into quarters removing and discarding the pips as you go along. Peel and slice the onions.
Layer the lemon and onion slices with the salt in a large non-metallic bowl popping a plate on the top to keep the mixture pressed down. Leave covered for 24 hours to draw out of the excess moisture.
Rinse the lemon and onion slices in a plastic sieve or colander under cold running water until all the salt is washed out. Pop into a preserving pan and pour water to cover. Bring to the boil. Simmer over a low heat stirring occasionally for 35 minutes or until the lemon peel is very tender.
Add the remaining ingredients and return to the boil stirring and simmer over a low heat stirring occasionlly for 45-50 minutes or until the chutney has reduced and thickened.
Spoon the chutney into warmed sterilised jars to within 3 (1/8 inch) of the tops. Seal the jars and label. Keep in a cool dark place for 2 months before using to allow the flavours to develop.
To ring the changes add 25g/1 oz mustard seed to the mix