TOMATO CHUTNEY.
Four pounds ripe tomatoes, lib. tart apples, ilb. onions, £lb. seeded raisins, lib. brown sugar, one pint brown malt vinegar, the juice of two lemons, each of ground cloves, allspice and cinnamon, a little mustard and cayenne, pepper and salt.
Peel the tomatoes and cut them in small pieces. Prepare the apples and onions and pass them through a mincing machine with the raisins. Put these into a preserving pan with the other ingredients, season carefully and cook until thick and clear, stirring frequently. Pot and cover when cold.
Note.—A little finely chopped mint or one or two chopped red peppers may be added to the chutney mixture while cooking.
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https://paperspast.natlib.govt.nz/newspapers/NZH19300308.2.192.60.5
Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
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112TOMATO CHUTNEY. New Zealand Herald, Volume LXVII, Issue 20508, 8 March 1930, Page 7 (Supplement)
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