DRIED FRUIT RECIPES.

Manawatu Herald, Volume XLVIII, Issue 3033, 8 May 1926, Page 1

DRIED FRUIT RECIPES.

Most people have directions for making dried apricot and dried peach jam, but many might not have thought of using these fruits for chutney of pickles. Yet peach and apricot chutney made from dried fruit are excellent. Cape Chutney—One pound stoned and chopped raisins, 1 lb. dried apricots, chopped, lib moist sugar, 1 tablespoonful salt, 1 dessertspoonful of cayenne, 4 large onions finely chopped, 2oz. ground ginger, loz. coriander seed, 1 quart vinegar. Soak the raisins and apricots all night in the vinegar, add the rest of the ingredients and boil very slowly. Wihen it begins to thicken U must be stirred constantly or it will burn. Just before it is done stir in two tablespoonfuls of made mustard. Malay Blatjang. —Soak lib. dried apricots overnight in one quart of vinegar and put them through the mincer. Take 5 laigs onions, take of their skins and put them also through the mincer. Add ioz. cayenne pepper, lib brown sufrar, oz. salt, tablespoonfuls 1 o-arlic, minced, lib. Valcntia almonds minced. Mix all well together and boil till clear, stirring it well all the time. This is very useful to add to white and brown sauces for fish or meat, or may be used with cold meat instead of chutney. Peach or Apricot Chutney. One pound sour apples, lib. dried api icots or peaches, chopped and soaked in a quart of vinegar till soft, 5 large onions, 1 garlic, Joz. cayenne, lib. stoned raisins, lib. sugar, 3 tablespoonfuls coriander seeds., -ioz. salt, Aoz. ginger, 3 tablespoonfuls mustard seeds. Method: Mix all the dry ingredients together, mince the apples, apricots, garlic, onions, mix all together, add another quart of vinegar and boil till it looks clear and thick.