Recipe - Bengal Chutney

5 pound Tart apples (about 15)
2 Onions
3 Green peppers
1 cn (3 oz.) pimientos
3 cup Vinegar
One half tablespoon Turmeric
1 cup Seeded raisins
2 cup Sugar
One half cup Lemon juice
1 tablespoon Ginger root, chopped
1 tablespoon Salt

My first introduction to chutney was with what England calls a "ploughman's
lunch". The following recipe is from my favourite cookbook "The Mary Moore
Cookbook" (the one I would take with me to the tropical island or my
favourite place, Mexico)

Wash, peel, core and chop apples. Chop onions and peppers. Add vinegar,
turmeric and raisins. Simmer 1 hour, stirring often, then add remaining
ingredients. Cook until thick and clear. Stir to avoid burning. Pour into
sterilized jars. Seal, wash and label.

Posted to EATL Digest 06 Sep 96

From: Pat Belanger cookie@CWCONNECT.CA

Date: Sat, 7 Sep 1996 10:37:38 0700