Lemon Chutney - cooking recipe

Ingredients

For spiced vinegar
2 tablespoons peppercorns
2 teaspoons mace
1 teaspoon whole cloves
6 bay leaves
1 tablespoon fresh ginger, crushed
2 1/2 teaspoons mustard seeds, whole
1 tablespoon allspice, whole
1 cinnamon stick
2 teaspoons celery seeds
1 tablespoon salt
5 cups malt vinegar
For Chutney
2 lbs lemons
1 lb onion, sliced 1/8 inch thick half-moons
1 1/2 cups raisins
3 1/2 tablespoons coarse salt
1 tablespoon mustard seeds
3/4 teaspoon ground ginger
3 1/4 cups sugar

Preparation

Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
Ladle into warm sterilized pint jars.
Hot water bath process 10 minutes.