Bengal Chutney
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Bengal Chutney
  Chutney  
Last updated 6/12/2012 1:08:21 AM. Recipe ID 34797. Report a problem with this recipe.
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      Title: Bengal chutney
 Categories: None
      Yield: 1 Servings
 
      5 lb Tart apples (about 15)
      2    Onions
      3    Green peppers
      1 cn (3 oz.) pimientos
      3 c  Vinegar
    1/2 tb Turmeric
      1 c  Seeded raisins
      2 c  Sugar
    1/2 c  Lemon juice
      1 tb Ginger root, chopped
      1 tb Salt
 
  My first introduction to chutney was with what England calls a
  "ploughman's lunch". The following recipe is from my favourite
  cookbook "The Mary Moore Cookbook" (the one I would take with me to
  the tropical island or my favourite place, Mexico)
  
  Wash, peel, core and chop apples. Chop onions and peppers. Add
  vinegar, turmeric and raisins. Simmer 1 hour, stirring often, then
  add remaining ingredients. Cook until thick and clear. Stir to avoid
  burning. Pour into sterilized jars. Seal, wash and label.
  




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Recipe ID 34797 (Apr 03, 2005)

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