Yield: 1 Servings
Measure | Ingredient |
---|---|
5 pounds | Tart apples (about 15) |
2 \N | Onions |
3 \N | 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