Tree Tomato Chutney
Dear Aunt Daisy, Would you please send me your excellent recipe for tree tomato chutney which was published in The Listener last year? It had apples and onions in it, as far as I remember.
"Mrs.
C.
T.
Avondale.
Here are two: About 3 Ib. tree tomatoes, skinned and cut up with 1 ib. onions, and 12 Ib, apples, a pint of vinegar, 2 Ib. brown sugar, 2 packet mixed spice, 1 tablespoon salt, and scant 14 teaspoon cayenne, This should not need more than an hour’s boiling. Will make about 52 Ib. The only chutney which is better with onions than garlic. (2) Two dozen tree’ tomatoes, 2 Ib. onions, 2 dessertspoons salt, 2 teaspoon cayenne, % Ib. raisins, 1 Ib, green apples, 2 Ib. brown sugar, 2-4 teaspoons pickling spices (chillies, peppercorns, cloves, spice), 1 pint vinegar. Scald and skin the tree tomatoes. Cut up and put inté a saucepan. Add the apples, cored and pared, and ch»pped © onions, ‘cut small and all the other ingredients. Tie the spices in a piece of muslin. Bring the fruit to the boil and cook gently,. stirring occasionally to prevent sticking until fruit is quite soft, rich brown, and mixture quite thickened. This usually takes 142 to 2 hours, Pour into sterilised jars and cover.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530925.2.47.2.1
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New Zealand Listener, Volume 29, Issue 741, 25 September 1953, Page 23
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216Tree Tomato Chutney New Zealand Listener, Volume 29, Issue 741, 25 September 1953, 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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