| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | 1 | Servings | ||
INGREDIENTS
| 5 | lb | Tart apples (about 15) |
| 2 | Onions | |
| 3 | Green peppers | |
| 1 | cn | (3 oz.) pimientos |
| 3 | c | Vinegar |
| 1/2 | tb | Turmeric |
| 1 | c | Seeded raisins |
| 2 | c | Sugar |
| 1/2 | c | Lemon juice |
| 1 | tb | Ginger root, chopped |
| 1 | tb | Salt |
INSTRUCTIONS
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 <[email protected]> Date: Sat, 7 Sep 1996 10:37:38 -0700
A Message from our Provider:
“Compassion is difficult to give away because it keeps coming back.”