CHUTNEY RECIPES

Evening Post, Volume CXIV, Issue 130, 29 November 1932, Page 11

CHUTNEY RECIPES

In answer to a request for gooseberry and rhubarb chutneys, the following well-tried methods have been supplied: Gooseberry. Chutney.—2oz ginger, allspice, and salt, -Joz cayenne pepper, 21b' raisins, two' bottles of vinegar, lib sugar, 41b gooseberries, 2oz chopped garlic. Boil gooseberries, sugar, vinegar, and garlic ' till soft. When cold add raisins. ■-'-.■■ Green Gooseberry Chutney.—3lb gooseberries, lib seeded raisins, two large teaspoons .curry powder, l.Ub sugar, 3oz salt, 2oz ground ginger, two small onions, two or three garlic, two or three teaspoonsful cayenne, one quart Of vinegar (but if too thick add another pint). Put all through the mincer. Boil slowly three hours till nice dark colour. . Rhubarb Chutney.—4lb rhubarb, 31b dark brown sugar, 1-Jlb seeded raisins, two quarts of vinegar, four lemons, 2oz preserved ginger, two tablespoons salt. Cut all very fine and simmer throe hours. Rhubarb Chutney.__ Cut 21b rhubarb into small pieces and put into a stew pan with one pint of vinegar, Jib brown sugar, -Jib onions _ (cut up small), -lib seedless raisins, loz curry powder, one tablespoon salt, loz mustard, and a teaspoonful of white pepper.. Bring to the boil and cook slowly for half an hour. Tins makes 41b and is delicious with cold meat or cheese and. improves with keeping. ■■• By the recent union of the llethodist churches in Britain, uS42 ministers, ■1,000,000 church members, i'aiid. 1,250.000' ■bitnday school, pupils, became part of .'the one enure1- •. ; ' j.