PLUM CHUTNEY.
Three pound half-ripe plums; 2o?salt, one clove garlic; one pint vinegar, two tablespoonfuls chopped ginger, pr& served in syrup, 31b. sugar, 3oz. onions, thinly sliced, lib. raisins, stoned and chopped, £oz. cayenne pepper, ilb. sweet almonds. Wipe, halve and stone plums. Place in a saucepan. Cover with vinegar. Boil slowly till tender. Lift out plums with a skimmer. Place in a basin. Boil onions and raisins in same vinegar, and when done, add salt and sugar. Bring to boil. When a nice syrup, pour over plums. Leave till cold. Add ginger, cayenne pepper and more salt if necessary. Place in a large jar. Stand in a warm place for two hours. Pot and seal.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 20762, 3 January 1931, Page 7 (Supplement)
Word Count
116PLUM CHUTNEY. New Zealand Herald, Volume LXVIII, Issue 20762, 3 January 1931, Page 7 (Supplement)
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