CHUTNEYS

New Zealand Listener, Volume 20, Issue 505, 25 February 1949, Page 22

CHUTNEYS

HERE is a great demand this year for recipes for chutney. People like it for glorifying a hot mince of cooked meat, or with fritters made of scraps of cold meat; and for sandwich-spreads or putting on plain biscuits, as well as for making cold joints of meat more appetising. With curry, of course, chutney is almost indispensable. Talking of fritters made from scraps, I will include this week the now famous "Shirley Frit-ters"’--very nice indeed. Apple Chutney . Four pounds apples; ,3lb. tomatoes, 3lb. brown sugar, 2lb. onions, 1b, sultanas, 2 tablespoons salt, 1 tablespoon ground ginger, %oz, cayenne pepper, Yyoz. chillies, Y20z. ground mace. Slice all ingredients very fine and cover with sugar and ¥% gallon vinegar in a large earthenware bowl and allow to stand overnight. Boil gently for 3 hours, during which time the juice of 2 lemons may be added. Bottle when ready for use. Sweet Chutney (with Peaches) Three pounds of apples; 2lb. peaches or apricots; 2lb. each of onions and tomatoes; 4lb. brown sugar; ilb, sultanas; 2 tablespoons salt; 1 tablespoon ground ginger; oz. each of cayenne pepper and ground mace; 4% gallon vinegar. © Slice finely, and cover with sugaf and vinegar. Leave overnight. Next day boil for 3 hours, add the juice of 2 lemons about 1 hour before ready. Banana and Apple Chutney Three pounds peeled apples; 2lIb. peeled bananas; 1lb. onions; ¥21b. preserved ginger; 11b. raisins; 142lb. brown sugar; 1 tablespoon salt; cayenne to taste (about 4% teaspoon); 212 pints vinegar. Put raisins, ginger, apples, bananas and onions through mincer. Simmer all for 2 hours. Apricot Chutney | . Six pounds apricots; 242lb. onions, 1341b. sugar, 1, dessertspoon salt, 1 teaspoon cloves, 1 teaspoon peppercorns, 1 teaspoon grouhd mace, 1 teaspoon curry powder, 42 teaspoon cayenne, 1 bottle vinegar. Cut up the apricots and onions, and put in pan with rest of ingredients. Boil 1 hour. Nice in sandwiches for supper. Maharajah’s Chutney Two pounds firm peaches; 1lb. seeded taisins; Y2lb. preserved ginger; %lb. peel; 1lb. onions; 20z. garlic; 1lb. brown sugar; 2 teaspoons cayenne; 1 tablespoon curry powder; 2o0z. salt. Chop all ingredients finely, add 1 quart vinegar, and boil 1 hour. Very good. Chutney Without Cooking One bottle chow-chow or piccalilli, 1lb. dark plum jam, 10 chillies, 1lb. | seeded raisins. Put all through the mincer and mix well. Place in small jars and seal.

Apple and Mint Chutney Two pounds tomatoes; 2lb, sour apples; 21b. onions; 2 cups mint leaves; 2 cups sugar; 4.cups vinegar; 2 tablespoons mustard; 2 teaspoons salt; 2 chillies; 2 cups raisins. Put all through mincer, with basin underneath to catch any liquid. Bring vinegar to boil, add sugar and musterd mixed with a little of the vinegar. Boil 5 minutes. Let it cool, then add minced ingredients, and mix thoroughly, Leave till next day, stir and bottle. Ready in a fortnight. Chutney with Honey Four pounds of tomatoes; 1lb. dates; 1 large onion; 21b. sultanas; 1lb. apples; 1lb, honey; 1 tablespoon salt; % teaspoon ground cloves; juice 2 lemons; 4% cup vinegar. Peel and cut up tomatoes, apples and onions. Put all together and boil for 2 hours. » Cucumber Chutney ee Four pounds each of cucumbers, apples .and onions; loz. garlic; 12o0z. raisins; 2lb, sugar; loz. cloves; loz. powdered peppercorns; loz. cayenne; 4oz. ginger. Cut up cucumber, sprinkle with salt, and leave overnight. Pour liquid off. Cut up otheg fruits, etc., finely, mix with strained cucumber, and other ingredients. Cover with vinegar and boil 1 hour.

Green Tomato Chutney. Cut up 1 gallon green tomatoes, or put through large cutter on mincer. Put in a china dish, sprinkle with salt (about 14lb.), and leave 24 hours. Wash well, put in pan with 3 large apples, cut up; 3 large onions, sliced; 3 pints vinegar; 2 tablespoons curry powder; 3 cups sugar; 2 tablespoons mustard; and the following spices tied in a bag; 1 teaspoon whole spice; 1 tablespoon cloves; 1 tablespoon whole pepper. Boil about 2 hours, Plum Jam Chutney Cook 1lb. onions in vinegar. «When soft, add 4lb. plum jam; 1 teaspoon pepper; l1lb. sugar; 1 tablespoon salt; 14lb. big seeded raisins cut up; grated rind of 1 lemon. Boil about 10 minutes, If too thick, add more vinegar.

Blackberry Chutney One pound of sliced cooking apples; 6 medium-sized chopped onions; 3lb. blackberries; 30z. salt; loz. mustard; loz. ground ginger; 1 teaspoon powdered mace; 2 teaspoon cayenne pepper; 1 pint vinegar. Cook for 1 hour. Then add llb. sugar. Continue cooking slowly for 2 hours. Rub through fine sieve with wooden spoon and put in dry bottles. Peach Chutney Cut up 6lb. peaches and nearly cover with vinegar. Then add 3lb. brown sugar, 2 to 3o0z. salt; 1 small teaspoon cayenne; 2o0z, garlic; %oz. whole ginger bruised and put in a muslin bag, and 2lb, sultanas. Boil all to pulp. (Taste before bottling.)