FRESH FIG CHUTNEY
Here is a recipe for those who like a chutney to tingle on the tongue, Four and a half pounds of fresh figs; 4/2 Ibs. of apples, when peeled and cored; 41% Ibs. of onions; 3 Ibs. of sugar; 2 oz, of garlic; 2 oz. of allspice; 2 tablespoons of salt; 2 teaspoons of cayenne pepper; 24 small chillies; 1 quart of vinegar. Cut up the figs, onions, apples and garlic very fine. (I peeled: my figs, as I find they bteak up bétter.) Add all other ingredients, and boil all together for three hours. The fruit could be minced if liked. (From Onehuniga.)
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19410516.2.68
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New Zealand Listener, Volume 4, Issue 99, 16 May 1941, Page 46
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107FRESH FIG CHUTNEY New Zealand Listener, Volume 4, Issue 99, 16 May 1941, Page 46
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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