Chutney in the raw

 
                             CHUTNEY IN THE RAW
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Dates (stoneless)
    1       lb           Apples
    1       lb           Sultanas
    1       lb           Brown sugar
    2 1/2   c            Vinegar
    1       t            Salt
    1       t            Cayenne pepper
    1       tb           Pickling spices,
                         -tied in a muslin bag
            sm           Ginger piece
 
   Mince the dates, apples and onions and place in a
   large pan.  Add the sultanas and stir in the sugar.
   
   Add all the other ingredients and stir well, but make
   sure the bag of spices and the ginger are
   identifiable. Leave for 24 hours but stir occasionally
   (once every 4 hours or so).
   
   Remove the bag of spices and ginger.  Bottle and store
   in a coolish place. Eat.
   
   NOTES:
   
   *  An easy chutney with no cooking -- This recipe
   filtered down to me through a grapevine of neighbours.
   You will need a supply of jam-jars, jam-jar covers and
   a large pan to keep the ingredients in. Yield: Makes
   several jars.
   
   *  I sometimes use currents in place of the stoneless
   dates, in which case you don't need to mince them. If
   the mixture appears too liquid after the 24 hour
   standing time, it is worth draining off some of the
   vinegar before bottling.
   
   *  The beauty of this recipe is that you don't have a
   vast pot of strange things bubbling away on the stove
   for hours.  A big win!
   
   : Difficulty:  easy.
   : Time:  25 minutes preparation, 24 hours standing
   time. : Precision:  approximate measurement OK, but
   don't go overboard with the vinegar.
   
   : Julian Onions
   : University of Nottingham, Nottingham, UK.
   : jpo@cs.nott.ac.uk
   
   : Copyright (C) 1986 USENET Community Trust
  
 
 
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