CHUTNEYS-NOVEL AND OTHERWISE.

Dominion, Volume 1, Issue 51, 23 November 1907, Page 11

CHUTNEYS-NOVEL AND OTHERWISE.

following is a, very -simple' chutney, and', most/ digestible,;'which' cannot be said '■ ttfvall chutnies:—', ; : . - : : '.'..,•.■.''.'• t^B6z.'. apples ; (weighed % after being peeled and cored), -4oz, onion, (chop apple and' onion very';'finelq','-and add-2oz. 'green chillies), fill up \ jar .with .'white .wine >: vinegar;''> and ■ add •• a tablespoonful '(or. .more',' 1 if liked)■ of- brown sugar;; stand;-'the jar.= in a, dying' oven for v two. of three ;nights,-filling up with- more vinegar "if. necessary;. ■ .The chutney should .beXmoist','but'.not.wot. " Cork'or "tie' : 'dowu ; in TJiis.'.ca'n be eateh*'at orico, 'but- improves .with- keeping: '"'■ ; 'i '••''. ■ • vAndther. fifst-rato-chutney, can. be. made/in 'the following way';—; /.!'.?lit; into .a marble-. rnor.tar.4oz.:' salt,': 4oz raisins', stoned aiul minced very .-finely, 3oz. onion, ,'and 3oz; garlic, - also finely minced; and:2o>.. mustard seed well bruised, and ioz. cayenhe._ pepper. ' Pound all well, together, tKen.'mix with them very, gradually 14'oz. sour weigl\ed' s >ftaf,tH6$ :j navo been |clcd- utrong vinegar.' and K 4oz.! brown, :: sugars',.... '.'Mis ' the .ingredients , thoroughly. Bottle,!."and'; con; tightly.',' The longer ;this sauce is' kept tho better.' it -wilf bo'.';'.,; v /•:;;..'■■' ~' • in-India are .not usual .-In this,'country," ;and yet, are trouble or expehso, and are most delicious. ,

V-;' :■'■[ tomato chutney:". : f %...;.; Remove -the seeds, arid-watery., -juice ■'■froni two or three ripo -tomatoes, chop' them-'-up with a quarter their bulk of white onion, and'season the mince with a'little salt; add two green chillies chopped smalk, ,and a little bit of-celery also chopped;' givo the' whole .'a'"dust of black pepper, and..moisten it with a-tc'aspooriful of vintigar, anefiovy'-fbr choice; for- choice. .■ • , .. • '■■ '■'. t ■';;.''■•'•; '■■ cucumber chtjtney. ■;• ■ '7 Cut, the 'cucumber'into'; tliiri' strips' an .'.inch long,-say...three .h.oaped-. up . tablespophsfulsj mix with'.them a teaspopnrul of finely-niince<l onion, ono of chopped, green chilli,-'and one of parsley." ' Moisten with" a dessertspoonful of'/vinegar in' which a pincli '.'' of * sugar'has bi?bn' : dissolved, a'' dessertspoonful of 'salad oil,, and'"dust over it salt and 'black pepper at.-discretion. .' .. ■'-..'.., ~..:,.... ..-.Apple chutney is. ; made'.' like; cucumber, wfith the additioh of atcaspoonfulof'chopped green, ginger.'. ■ ''■■,':? - < Mashfcd .potato chutney "is flavoured with niiriced; oniori v green chilli, ; salt,,vinegar, and a pinch of sugar. Tho aboyo fresh 'chutneys.are taken from Wyvem's ''Culinary-Jottings for Madras," ail excellent, book, but which I .fear ■ is. now •' out 'of print. '■'" -v. N.B.—Green chillies can be, procured at tho -stores,-or dried red, ones used, instead. lfv.th'oJatter. course is. pursued, ; they/ must- oe used'with .-great discretion,-however. - .•While., on the subject of curries a word Biu'st bo said'on the, subject of boiling rice. In ••the •; first .place, rico should never bo placed round the curry, but served in a separate dish; nor must it ever have a cover this - reduces it to a sodden' mass. ' Another- fault is that of'giving- far too little nee: a,good guide is a coffeecuphil- of raw nee to.each person. ■ - -. ;v,7;,-/';, TQ.COOK:RICE. \: : : -'Put'into boiling water with a saltspoonfulof.'salt andthe ]uico':pf' a quarter, of"a lemon. .-Stir the grains occasionally as'-'thev are cooking,'with a wooden spoon, and cry them by pinching a grain 'between'finger and thumb.' '-As'"soon'as tho grain-is tender throw'in-a- cupful ;of cold . water (this separafef'the grains) remove saucepan'from fire and drain away all-the w ; ater. -Put to side of>fire and shako well, letting tho rico get perfectly dry; it is'on-the drying that the success Hand tho rice first 'and Wie curry afterwards. '