Bengal chutney
1 Servings
Ingredients
| Quantity | 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 |
Directions
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