Bengal chutney

Yield: 1 Servings

Measure Ingredient
5 pounds Tart apples (about 15)
2 Onions
3 Green peppers
1 can (3 oz.) pimientos
3 cups Vinegar
½ tablespoon Turmeric
1 cup Seeded raisins
2 cups Sugar
½ cup Lemon juice
1 tablespoon Ginger root, chopped
1 tablespoon Salt

My first introduction to chutney was with what England calls a "ploughman's lunch". The following recipe is from my favourite cookbook "The Mary Moore Cookbook" (the one I would take with me to the tropical island or my favourite place, Mexico)

Wash, peel, core and chop apples. Chop onions and peppers. Add vinegar, turmeric and raisins. Simmer 1 hour, stirring often, then add remaining ingredients. Cook until thick and clear. Stir to avoid burning. Pour into sterilized jars. Seal, wash and label.

Posted to EAT-L Digest 06 Sep 96 From: Pat Belanger <cookie@...> Date: Sat, 7 Sep 1996 10:37:38 -0700

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