CHUTNEYS

New Zealand Listener, Volume 12, Issue 295, 16 February 1945, Page 22

CHUTNEYS

HUTNEYS are fast becoming more popular than sauces, and are actually more economical, One naturally uses more of a liquid than of a semi-solid relish. Also, chutneys are very appetising with hot mince, or hot meats, as well as cold, and ate almost indispensable with curry. Apple Chutney Four pounds apples, 3lb, tomatoes, 3lb. brown sugar, 2lb. onions, 1lb. sultanas, 2 tablespoons salt, 1 tablespoon ground ginger, 440z. cayenne pepper, Yoz. chillies, Y2oz. ground mace. Slice all ingredients very fine and cover with sugar and 4% gallon vinegar in a large »earthenware. bowl and allow to stand overnight. Boil gently for three hours, during which time the juice of 2 lemons may be added. Bottle when ready for use. Even nicer than tomato sauce. Plum and Apple Chutney Four pounds peeled apples, 31lb. plums, 1lb, red tomatoes, 2]b,. sultanas, 1lb." onions, 3lb, brown sugar, 4oz. preserved ginger (or little ginger essence), 3oz. salt, 420z. garlic (optional), %0z. chillies, 4-dessertspoons mixed spice, 2 pints vinegar. Wash plums. and stone, wash and slice tomatoes, Put in pan. with vinegar. Cook till tender, then add apples quartered and cored, peeled and chopped onions, raisins, garlic, ginger, chillies, all chopped small, sugar, salt and spice. Cook very slowly, stirring constantly, for about 2 hours. Add more vinegar if required. Put into jars and cover. Emergency Chutney One pound jam (plum or apricot), small onion finely chopped, salt and pepper, kernels from fruit stones, or a few blanched and chopped almonds. Add the onion, pepper and salt, kernels, or the almonds, to the jam. Mix well with vinegar to taste. This can be used straight away, and is handy if an unexpected visitor turns up when there is only cold joint. Apricot Chutney Six. pounds apricots, 2'2lb. onions, 134lb. sugar, 1 dessertspoon salt, 1 teaspoon cloves, 1 teaspoon peppercorns, 1 teaspoon ground mace, 1 teaspoon curry powder, 42 teaspoon cayenne, 2 bottle vinegar. Cut up the apricots and onions, and put in pan with rest of ingredients. Boil 1 hour. Nice in sandwiches for ‘supper. ‘Apple and Mint Chutney : : Four pounds each of brown sugar, tomatoes (skinned and chopped), onions (finely cut), apples (peeled and sliced), 8 cups vinegar, 2lb. raisins or sultanas, pinch of cayenne, 4 tablespoons salt, 3 ‘tablespoons mustard, 2 cups. ‘mint, well pressed down. Simmer all gently %4 hour approximately. Rhubarb Chutney Five pounds rhubarb, 1 dessertspoon each of mustard, ginger, chillies, curry powder, 5lb. onions, 1lb. sultanas, 3]b. sugar, 2 bottles of vinegar, 2 tablespoons ‘salt. Cut up finely. Boil 142 hours.

Peach Chutney with Tomatoes ~~ Four pounds ‘peaches, 1 tablespoon salt, 2lb. tomatoes, ¥2 teaspoon cayenne pepper, 2lb. apples, 2 tablespoons peppercorns, 2lb. onions, 1 teaspoon cloves, 2lb. brown sugar, 1 large bottlé vinegar. Tie peppercorns and cloves in small bag. Peel fruit and cut up small. Boil altogether about 2 hours, till well pulped. This is not a hot chutney, so more cayenne may be added to taste. Plum and Peach. Chutney Slice and stone 2lb. plums and 2lb, peaches, Have ripe but firm fruit, Put in layers in dish, sprinkle each layer with a little pepper and salt, leave 24 hours. Drain, put fruit in pan with 4 cups vinegar, ‘Ib. brown sugar, 3o0z. preserved ginger, 20z. cloves, and ‘lb. onions cut finely. Boil slowly till the peaches are tender. Strain through sieve, fill small jars and make airtight. Tomato Chutney Three onions, 140z, light brown sugar, 2 dozen large ripe tomatoes, 2oz. pre-. served ginger chopped finely (or few drops of ginger essence), 6 good-sized tart apples, 6 oz, raisins cut fine, 3 large lemons, skinned and cut up, 3oz. salt, or to taste, loz. garlic, 242 pints vinegar. Slice tomatoes, sprinkle with salt and leave all night to drain. Add apples, onions, rind of 1 lemon, and vinegar. Boil till tender, put through colander. Add remaining ingredients, Boil 3 to 4 hours.