Name: Chutney in the Raw
Ingredients: 1 lb Dates (stoneless); 1 lb Apples; 1 lb Sultanas; 1 lb Brown sugar; 2 1/2 c Vinegar; 1 ts Salt; 1 ts Cayenne pepper; 1 tb Pickling spices, tied in a muslin bag; sm Ginger piece

The next time your heart is indifferent toward sin, think for a moment of what sin cost your Savior on the cross. Think about His lacerated back ripped open to the bone from the Roman scourge. Think how He suffered for a breath of air as He extended His bloody body up the vertical beam of the rugged cross. Think about the splinters that dug deeper into His freshly cut wounds with every movement. Think about the large spikes that pierced His hands and His feet penetrating deeply into nerve endings. Think of the slow suffocation as Jesus hung there in the nude, mocked by the onlookers. Jesus didn't die for His own sin; He died for ours. '[He was] pierced through for our transgressions… [He was] crushed for our iniquities' (Isa. 53:5). Does the love of Christ compel you to turn from that which brought Him unspeakable anguish?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
		Condiments, Usenet	1	Batch

INGREDIENTS

1	lb	Dates (stoneless)
1	lb	Apples
1	lb	Sultanas
1	lb	Brown sugar
2 1/2	c	Vinegar
1	ts	Salt
1	ts	Cayenne pepper
1	tb	Pickling spices, tied in a muslin bag
	sm	Ginger piece

INSTRUCTIONS

Mince the dates, apples and onions and place in a large pan. Add the
sultanas and stir in the sugar.
Add all the other ingredients and stir well, but make sure the bag of
spices and the ginger are identifiable. Leave for 24 hours but stir
occasionally (once every 4 hours or so).
Remove the bag of spices and ginger.  Bottle and store in a coolish place.
Eat.
  NOTES:
*  An easy chutney with no cooking -- This recipe filtered down to me
through a grapevine of neighbours. You will need a supply of jam-jars,
jam-jar covers and a large pan to keep the ingredients in. Yield: Makes
several jars.
*  I sometimes use currents in place of the stoneless dates, in which case
you don't need to mince them. If the mixture appears too liquid after the
24 hour standing time, it is worth draining off some of the vinegar before
bottling.
*  The beauty of this recipe is that you don't have a vast pot of strange
things bubbling away on the stove for hours. A big win!
: Difficulty:  easy.
: Time:  25 minutes preparation, 24 hours standing time.
: Precision:  approximate measurement OK, but don't go overboard with the
vinegar.
: Julian Onions
: University of Nottingham, Nottingham, UK.
: jpo@cs.nott.ac.uk
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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