Mint Chutney
Dear Aunt Daisy, I am writing to ask you if you could please give me a recipe for Mint Chutney. in The Listener. Mother bought some at a garden party, and it was so
nice,
-Mrs.
P.
(Wellington). |
I also had another request for Mint Jelly, and as the little spring lambs are not quite so expensive now, and the mint is so nice and fresh, I thought you: all may like to have one or two recipes. Mint Chutney-Two pounds of tomatoes; 2 Ibs, sour apples; 2 lbs, of onions; and 2 cups of mint leaves; 2 cups of sugar; 4 cups of vinegar; 2 dessertspoons (or less) of mustard; 2 teaspoons salt; 2 chilies; and 2 cups of raisins, Put all the’ fruit through the mincer, and- have a basin underneath to catch any liquid-the tomatoes, onions and apples will have a lot of juice. Bring the vinegar to the boil, add the sugar, salt and mustard which has been previously mixed smooth with a little vinegar. Boil all this for five minutes; and. when it is cool, add the minced ingredients, and mix thoroughly, Let it stand till the next day, then bottle, and cover. It will be ready for use in a_ fortnight. And here is the Mint Jelly.-Take 1 teacup of mint; 14% cups of water; 2 dessertspoons of gelatine; 2 cup vinegar; and 114% oz. of sugar, as well as the usual pinch of salt. Warm the water, and add the gelatine. When it is dissolved, allow it to cool, and add the finely chopped mint, sugar, vinegar and salt, Stir the gelatine until nearly set, to prevent the mint from sinking to the bottom. Pour into a large flat mould, and when it is set cut into fancy shapes. Serve with hot, or cold, lamb or mutton. Preserved Mint Sauce.-One teacup of chopped mint; ¥% cup of vinegar; Y Ib. sugar; Y2 cup of water, and salt and pepper to taste. Put the vinegar, sugar and water into a pan, and bring it to the boil. Boil for five minutes. Cool, then add the mint and the seasoning. Pour it into small bottles, and screw them down. When it is used, you may add a little vinegar, if it is too sweet, i
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420206.2.45.3.2
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New Zealand Listener, Volume 6, Issue 137, 6 February 1942, Page 23
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381Mint Chutney New Zealand Listener, Volume 6, Issue 137, 6 February 1942, Page 23
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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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