especially with those gorgeous jars. Super thanks for the link to the hows and whys of processing. xx ey Lynn - I a bit confused about the difference between onion seeds and nigella. I have both - and they looks and taste exactly the same to me. Maybe one is labelled incorrectly? I don't know? So I am pretty sure you can just go ahead and use Nigella without ruining the chutney! thanks sam - i used the nigella seeds and the chutney turned out wonderfully - I also substituted sciabica's jalapeno flavored olive oil in place of regular oil + dried whole chillis. at first i thought i'd made a huge mistake when i was tasting from the pan as it was soooo spicy, but once i tasted the cooled down leftovers i found it was just perfect for my timid taste buds! another first for me was the "proper" way to can (my mum never went to these lengths for jams/preserves in england!) - woohoo! thanks also to anonymous for confirming about onion seeds/nigella/kalonji - something i now won't be forgetting in a hurry. I made this last year, and everyone raved about it!! My sheep broke into my garden and ate all of my tomatoes, so I had to make a trip to the farmers market for toms. just so I could make this again! Thanks! ' Becks and Posh ' is modern cockney for 'nosh'. Follow English-Girl-Abroad, Sam Breach, on her culinary travels, mainly in the