COOK

Press, Volume XCVI, Issue 28343, 31 July 1957, Page 2

COOK

with Elizabeth Apple Chutney

Chutney is one of the store cupboard delights which really comes into its own at this time of the year when cold weather makes curry a thing of joy. Luckily chutney is something we can make easily all through the year, so even if there was so much to do during the jam and bottling season that you never got round to making as much fruit chutney as you like, it doesn’t matter, for we can easily make some now. Apples and dates both will act gs base for a good chutney. Nairobi Apple Chutney: 21b apples, 11b onions, lib raisins, Jib mixed peel, IJlb brown sugar, Jib salt, J teaspoon - powdered cloves. J easpoon ground ginger, 1 teaspoon cayenne pepper, 2 tablespoons curry powder, 2 pints vinegar. Peel apples and onions andj chop into small pieces. Chop raisins and peel and add, then combine with all other ingredients and simmer together about 45 minutes. Date Chutney: 21b dates. Jib apples. . 11b onions. 6 bananas, 1 1 clove garlic, 2 pints vinegar, 1 tablespoon salt, 2 teaspoons mustard, 1 level teaspoon cayenne' pepper, 1 tablespoon ground gin-1 ger. Chop apples and onions and boil in the vinegar until pulpy.' Add mashed bananas, chopped dates, finely chopped garlic and the salt and spices. Boil together. stirring occasionally, until thick.