Method.—Dissolve the salt and sugar in the vinegar, strain, and return it to the stewpan. Add the apples, onions and ginger, all thinly sliced, the sultanas cleaned and picked, also the rest of the ingredients, and cook very gently until the apples and onions are quite tender. Pour into small jars or wide-necked bottles; when cold, cover closely, and store in a cool, dry place.
Ingredients.—1 quart of malt vinegar, 1 lb. of sour apples, peeled, cored and sliced, ½ a lb. of onions, peeled and coarsely chopped, 1 lb. of moist sugar, ½ a lb. of raisins stoned and quartered, 4 ozs. of salt, 4 ozs. of ground ginger, 2 ozs. of dry mustard, ¼ of an oz. of cayenne, 4 cloves of garlic finely-chopped.
Method.—Cook the apples, onions and garlic with the salt, sugar and vinegar, until quite soft, and pass them through a fine hair sieve. Add the raisins, ginger, cayenne and mustard, mix well together, turn into a jar, and stand it in a warm, but not hot, place until the following day. Have ready some perfectly dry, wide-necked small bottles or jars, fill them with chutney, and cover closely so as to exclude the air. This chutney may be kept for a year or two.
Ingredients.—50 green mangoes, 6 pints of vinegar, 3 lbs. of sugar, 2 lbs. of tamarinds stoned, 1 lb. of raisins stoned, 1 lb. of green ginger sliced, 1 good teaspoonful of powdered cinnamon, 1 level teaspoonful of nutmeg, 1 lb. of salt.
Method.—Peel and slice the mangoes thinly, sprinkle over them the salt, let them remain for 36 hours, then drain well. Make a syrup by boiling together 3 pints of vinegar and the sugar. Put the remainder of the vinegar into a preserving pan, add the mangoes, boil up, simmer gently for 10 minutes, then add the tamarinds, raisins, ginger, cinnamon and nutmeg. Cook very slowly for an hour, adding the syrup gradually during the last 10 minutes. Stir and boil the mixture until the greater part of the syrup is absorbed, then turn into bottles, cork securely, and store in a dry place.
Time.—About 1½ hours to cook. Average Cost, 5s., exclusive of the mangoes.
2623.—CHUTNEY SAUCE, INDIAN.
Ingredients.—4 ozs. of sour apples, pared, cored and sliced, 4 ozs. of tomatoes sliced, 4 ozs. of salt, 4 ozs. of brown sugar, 4 ozs. of raisins stoned, 2 ozs. of cayenne, 2 ozs. of ground ginger, 1 oz. of shallots, ¼ of an oz. of garlic, 3 pints of malt vinegar, 1 pint of lemon-juice.