recipes@decwrl.UUCP (09/18/87)
Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. .RH MOD.RECIPES-SOURCE CHUTNEY-2 S "9 Mar 87" 1987 .RZ "GREEN TOMATO CHUTNEY" "A simple cooked chutney with tomatoes and apples" This is a family recipe, originally from my grandmother. .IH "16 cups" "4 liters" .IG "3 lb" "green tomatoes" "1.5 kg" .IG "2 lb" "cooking apples" "1 kg" .IG "\(34 lb" "shallots or onions" "350 g" .IG "1\(34 cups" "sugar" "350 g" .IG "\(34 lb" "sultanas or currants" "350 g" .IG "4 Tbsp" "salt" "60 g" .IG "2 tsp" "mixed pickling spice" "10 ml" (or use .AB "2 tsp" "10 g" ginger root) .IG "9" "peppercorns" .IG "6" "cloves" .IG "2\(12 cups" "vinegar" "600 ml" .PH .SK 1 Peel apples. .SK 2 Cut tomatoes, apples and onions into small pieces .SK 3 Tie the spices in a muslin bag. .SK 4 Put all ingredients into pan (not an iron pan). .SK 5 Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. .SK 6 Put in bottles, and store for at least 3 months. .SH RATING .I Difficulty: easy. .I Time: 30 minutes preparation, 5 hours cooking, 3 months waiting. .I Precision: approximate measurement OK. .WR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp