Mint chutney for cold meats

Press, 17 March 1982, Page 20

Mint chutney for cold meats

Here's an easy uncooked late-summer chutney which is especially good with cold lamb, hogget or mutton. It is good on crackers and water biscuits too — I sometimes use it with Cheddar cheese, and other times with cream cheese, when I want a really fast cracker-topping. You should make this with top-quality ingredients. The tomatoes should be firm, bright red and well-flav-oured. The apples, likewise should be. firm and crisp. I use Australian sticky raisins for this recipe because I like their flavour and dark colour. The mint should be of good quality too if 'you want a well-flavoured pickle.

It doesn't matter what type of vinegar you use. Malt vinegar has a’ definite flavour. but it darkens the mixture somewhat. White vinegar? does not alter the colour of the chutney, but has no flavour—perhaps cider vinegar is the best compromise—it adds little colour, and some flavour.

Because the chutney is not cooked, you should wash the jars you intend to use very carefully, then leave them to stand in a cool oven 125 c (250 F for 20 to 30 minutes. Spoon the chutney into the hot jars, then wipe the insides of the jars, above the level of the chutney, dry. Seal with a thin layer of melted . paraffin wax or

Alison Holst’s

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melted candlewax, tilting the jars so the melted wax sets on the side of the jar and top of the chutney. After this, put cellophane or screw tops on the jars. Store in a cool dark dry place for best retention of colour and flavour. ' 1 have kept this chutney for two years, but you will probably use it well before such a time. 3 medium sized tomatoes (350 g 1 tablespoon salt 3- red skinned apples (500 g 4- large onions (P/a kg) 1 cup raisins (125 g ‘.'4 cup chopped mint 1 cup vinegar. Skin the tomatoes, halve them and shake to remove seeds and excess moisture. Cut into smm ( 3 /4 inch) cubes and sprinkle with salt. Leave to stand for 30 to 60 minutes,

then drain and discard the liquid. Wash, polish and quarter the apples. Remove the cores, and mince them, using the coarse cutter of a mincer, with the peeled, quartered onions and the raisins. Mix the minced apples, onions and raisins with the drained tomatoes, chopped mint and vinegar. Pack into jars'(see above) and seal. Keep for at least one week before using, since it takes some time for flavours to blend. You can chop the apples then the onions and raisins with a good processor if you do it carefully, without overprocessing, since a mushy chutney is not nearly as good as a chutney where you can distinguish small pieces of the various ingredients.