(Two pounds apples and 1 pound raisins may be substituted for 3 pounds apples if desired.) APPLE AND GREEN TOMATO CHUTNEY (1) pounds apples, peeled and cored pounds green tomatoes pounds granulated sugar tablespoon salt pint cider vinegar /4 cup mixed spices, tied in bag Grind apples and tomatoes. Cook in large pot with rest of ingredients, stirring often, until thick. Take out spices. Seal in hot, sterilized jars. APPLE AND GREEN TOMATO CHUTNEY (2) cups light brown sugar cups white vinegar tablespoons mustard seed tablespoons salt cup mixed pickling spice, tied in bag green tomatoes, chopped medium onions, chopped cloves garlic, minced green peppers, chopped medium apples, peeled, coarsely cut cups currants or seedless raisins teaspoons curry powder Place sugar, vinegar, mustard seed, salt and pickling spice in heavy kettle. Add green tomatoes, onion, garlic and peppers. Cook about 40 minutes, stirring frequently. Add apples, cook about 30 minutes longer. powder, cook 10 minutes longer. Seal in hot, sterilized jars. Makes about 5 pints. APPLE AND RED TOMATO CHUTNEY bt bt pt CO fd Ny aN 1o) “ nw seed sgl Otek” lal ati 12 large tart apples 12 medium onions 2 large green peppers 12 large ripe tomatoes 1 cup raisins 2 cups cider vinegar 1 tablespoon ginger 3 tablespoons salt 1 tablespoon curry powder 2 cups sugar Chop or grind washed apples, onions and peppers. Add remaining ingredients and boil until thick. Sealin hot, sterilized jars. BRING-IT-WITH-YOU CHUTNEY 3 pounds green tomatoes, cut fine 3 pounds apples, cut fine 3 pounds onions, chopped 1 pound sultanas 11/2 pounds demerara sugar, divided 1 quart malt or cider vinegar 4 teaspoons Salt 6 chili peppers - whole cloves 1 teaspoon ground ginger 2 to 4 tablespoons allspice Boil all together with 1/2 the sugar and the spices in a bag for 4 hours. Add remaining sugar, then boil 2 hours. Seal in hot, sterilized jars. Makes 18 pounds. ELDERBERRY CHUTNEY 2 pounds cleaned berries 1 cup chili vinegar (See method below.) 1/2 pint vinegar pound minced shallots or onion Add currants or raisins and curry 29 1 pound seedless raisins, minced 1/4 cup brown sugar 1 teaspoon mustard 1/2 teaspoon cinnamon 1/2 teaspoon ginger A little grated nutmeg 1 teaspoon salt 1 teaspoon cayenne pepper Soak elderberries in chili vinegar. (Make this by pouring hot vinegar into a sealer of red and green peppers, a shallot or green onion, a few green nasturtium seeds.) Mash berries and add vinegar, minced onion and raisins, sugar and spices (except cayenne and salt), Simmer until well blended and thick. Add cayenne and salt to taste. Cool. Seal in small, sterilized jars. , ENGLISH CHUTNEY (Hot) pounds apples, peeled, cored and chopped 1/2 pints vinegar 1/2 pounds sultana raisins pounds Demarara sugar ounce chillies pound onions ounce ground ginger tablespoon salt ounce mustard seed Cook apples in half the vinegar. Put sultanas, chillies, mustard seed and onions through the food chopper. Then add ginger, sugar and the rest of the vinegar and boil all ingredients with the apples untilall fruits aretender. Seal in hot, sterilized jars. Rr et pete por pd Pp N —_, iw) FRUIT CHUTNEY 1 pound ripe peaches 13/4 pounds dark plums 1 pound pears 2 pounds apples 11/2 pounds ripe tomatoes 1/2 pound onions 1/2 pound raisins 11/2 pounds sugar 11/2 to 1 3/4 cups vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cinnamon 1 teaspoon ground ginger 1 teaspoon cloves Cook fruits, except tomatoes, with the sugar until tender. Add peeled tomatoes, seasoning and vinegar. Boil 2 hours or until thick and jam-like. Seal in hot, sterilized jars. Makes © to 6 pints. If you like a spicy hot chutney, taste and add spices, chillies, preserved ginger as desired. GOOSEBERRY CHUTNEY pounds green gooseberries tablespoons chopped garlic pint tomato juice package muscat raisins package dates pint white wine vinegar tablespoons chili powder tablespoon ground ginger tablespoon allspice teaspoon salt cups sugar Simmer gooseberries and garlic with tomato juice until tender. Add remaining ingredients and cook slowly until thick, 30 minutes or more. Seal in hot, sterilized jars. ne Oe Oe