Chutney In The Raw

* Exported from MasterCook *

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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