Bengal Chutney (Margaret O'sullivan)
indian, relishes
1 1/2 kg cooking apples; cored and quartered
100 gm seedless dark raisins
2 cloves garlic
1/2 cup sugar
3 teaspoon ground ginger
1 teaspoon cayenne pepper
1 teaspoon white mustard seeds
1 lemon; juice and grated rind
4 cup white vinegar
Mince the apples, raisins and garlic in a food processor, then combine with the other ingredients in a preserving pan. Bring to the boil, simmer for 2 hours or until sufficiently thickened, stirring occasionally. Pour into jars and seal.
(c) "Mustards, Pickles & Chutneys", Margaret O'Sullivan, 1991 typed by Greg Mayman, 07-09-97 From: Greg Mayman Date: 10 Jul 97 National Cooking Echo Ä
Yield: 1 1/2 kg