Delicious Relishes

Hawera Star, Volume LIV, 23 April 1935, Page 8

Delicious Relishes

Chutneys and Pickles A week or so ago there was published in these columns a number of recipes for chutneys and pickles. Here are a few more which may be tried with advantage at this season of the year: — TOM ATO KETCHUP , ■ ;. Talko G lb tomatoes, % oz salt, cayenne to taste, one dessertspoon mustard, peppercorn, allspice, one pint vinegar, little sugar. Remove skin from the tomatoes and slice thickly. Put into a large saucepan with sugar, vinegar, cayenne and spices. Bring very slowly to the boil, then simmei for three hours, stirring occasionally. Strain through a fine strainer. Reheat and bottle. FRUIT CHUTNEY Take 8 lb tomatoes, 3 lb. peaches, 3 lb stoned raisins, 1 lb onions, 2 lb brown sugar, two quarts v ingear, chillies, 2 oz ground ginger, salt to taste. Peel the tomatoes, peaches and onions and chop finely. Mix all the ingredients well together. Boil for one and a half hours or till thick, stirring frequently. Bottle and seal down. MIXED PICKLES Cut up and soak a mixture of any vegetables such a cauliflower, onions, French beans, green tomatoes, cucumbers, of chokos, for 36 hours in brine. Drain, pour over boiling water. Allow to stand for five minutes, then drain well. Mix quarter cup flour with one dessertspoon mustard, turmeric to colour, 6 oz sugar, to a smooth paste with a little vinegar. Boil one quart vinegar, add the paste. Stir till it boils, add vegetables, and boil for 15 minutes. Bottle and seal.