Chutney in the raw
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Chutney in the raw
  Chutney    Condiments  
Last updated 6/12/2012 1:02:07 AM. Recipe ID 25564. Report a problem with this recipe.
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      Title: Chutney in the raw
 Categories: Condiments, Usenet
      Yield: 1 Batch
 
      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 T  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
  
  : 




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Recipe ID 25564 (Apr 03, 2005)

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