DELICIOUS CHUTNEY.
A pound of unripe, hard apples, weighed after paring and coring, put through a mincer with a large onion and half a pound of stoned raisins, makes a well-flavoured chutney. Next, make a paste of 2oz. each of ground ginger and salt, a teaspoonful of made mustard, a pinch of red pepper, the juice of 'two lemons and a spoonful of vinegar. Put this with the apple, etc., together with 807:. of brown sugar and a pin£ and a-half of vinegar, into a saucepan. Heat slowly and simmer gently until the chutney is nearly as thick as jam and is soft and smooth. Stir often with a wooden spoon. Leave to cool a little, pour into jars, and when quite cold, cork and seal as usual.
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Bibliographic details
New Zealand Herald, Volume LXVIII, Issue 21036, 21 November 1931, Page 7 (Supplement)
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128DELICIOUS CHUTNEY. New Zealand Herald, Volume LXVIII, Issue 21036, 21 November 1931, Page 7 (Supplement)
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