| 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 <cookie@CWCONNECT.CA>
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.”