TASTY SAUCES AND CHUTNEYS

New Zealand Listener, Volume 8, Issue 193, 5 March 1943, Page 11

TASTY SAUCES AND CHUTNEYS

cold meat much more appetising. They are also very useful mixed with most sandwich spreads, and are thus a great help in putting up lunches for war-workers — very often "night lunches," too, for those working on shifts. So while fresh fruit is plentiful, make up these wholesome recipes. Apricot Chutney Six pounds apricots, 2'%2lbs. onions, 1%4lbs. sugar, 1 dessertspoon salt, 1 teaspoon cloves, 1 teaspoon peppercorns, 1 teaspoon ground mace, 1 teaspoon curry powder, 2 teaspoon cayenne, and half a bottle vinegar. Cup up the apricots and onions, and put in pan with rest of ingtedients. Boil 1 hour. Apple Chutney (Uncooked) Six large apples, 4 medium shallots, or six small ones, 1421b. seeded raisins, 14% cup dates, 2 tablespoons salt, 1 packet mixed spice, 2 teaspoons ground ginger, lb. brown sugar, 2 sticks mace, 1 pint vinegar. Mince all, mix with vinegar and bottle. Ready in one week. Black Currant Sauce Three tumblers black currant juice, made by boiling black currants with very little water, and straining as for jelly, 2 tumblers of vinegar, 112lbs. sugar, 12 tablespoon salt, 1 tablespoon each cloves, spice and cinnamon, pepper to taste. Boil together half an hour, Mother's Pickles One cabbage cut up very fine, 1 white cauliflower, large cucumber, 2lbs, tomatoes, 1lb. onions, 1 small marrow, 114 to 2lbs. scarlet runners, Cut all very finely. Leave in china bow! all night with sprinkling of salt. Next day, sprinkle with 1 cup water. Now strain off brine, put vegetables in pan, cover with cold vinegar. Bring to boil, In separate saucepan heat one small tin golden syrup with half a cup vinegar. Pour into the hot vegetables. When cooked, thicken with the followingmixed spice, ‘ground cloves, nutmeg and cinnamon, curry powder to taste, level tablespoon mustard, tumeric for colouring ¢about loz.), and sufficient flour to make the desired consistency. Mix with cold vinegar to a paste, and put into the boiling mixture. Cook not more than a further ‘six minutes, and bottle when cool. Paste over with brown paper and make airtight. Peach Chutney with Tomatoes Four pounds of peaches, 1 tablespoon salt, 2ilbs. tomatoes, 42 teaspoon cayenne pepper, 2lbs apples, 2 tablespoons peppercorns, 2lbs. onions, 1 teaspoon cloves, 2lbs. brown sugar, 1 large bottle vinegar. Tie peppercorns and cloves in small bag. Peel fruit and cut up small. Boil all together about 2 hours, or till well pulped. This is not a hot chutney, so more cayenne may be added to taste.. Peach Chutney without Tomatoes Cut up 6lbs. peaches and nearly cover vinegar. Then add 3lbs. brown sugar, 60z. salt, 1 small teaspoon cayenmne, 20z. garlic, %oz. whole ginger S AUCES and chutneys help to make

bruised and put in a muslin bag, and 2lbs. sultanas. Boil all to pulp. Peach and Plum Chutney Slice and stone 2lbs. peaches and 2lbs, plums. Have ripe but firm fruit, Put in layers in dish, sprinkle each layer with a little pepper and salt, and leave 24 hours. Drain, put fruit in pan with 4 cups vinegar, 42lb. brown. sugar, 3oz. preserved ginger, 20z. cldves and ‘lb. onions cut finely. Boil slowly till the peaches are tender. Strain through sieve, fill small jars and make airtight. Plum Sauce Six pounds red plums, 3lbs. brown sugar, 1 tablespoon salt, 3 pints good vinegar, 14 dessertspoon cayenne, 3 large onions, 3 large cooking apples, ¥20z. allspice, Yoz. cloves, Yoz. bruised ginger. Boil all 1% hours. Strain and bottle,