MINT CHUTNEY
lib. ripe tomatoes, 11b sour apples, 8 medium sized onions cupsful seeded raisins, | cup mint, leaves when chopped, 2 red chilies, 2 cupsful sugar, 3 cupsful vinegar, 2 teaspoons salt, 2 tablespoons dry mustard. Method: Cut tomatoes and mint fine (the rest of ingredients may be put through mincer). Bring vinegar to boil, and add sugar, salt, and mustard. Allow to cool, then add chopped ingredients, mix thoroughly. When quite cold seal in jars. Cork well and keep at least 10 days before using. Requires no cooking, and keeps indefinitely, never losing its nice fresh flavour. From “High Admiral’s” mother, Wanganui.
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Bibliographic details
Wanganui Chronicle, Volume 72, Issue 82, 6 April 1929, Page 20 (Supplement)
Word Count
103MINT CHUTNEY Wanganui Chronicle, Volume 72, Issue 82, 6 April 1929, Page 20 (Supplement)
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