CHUTNEY IN THE RAW

Servings: 1
Ingredients:

1 lb Dates (stoneless)                   1 t  Salt
1 lb Apples                              1 t  Cayenne pepper
1 lb Sultanas                            1 T  Pickling spices,
1 lb Brown sugar                              -tied in a muslin bag
2 1/2 C  Vinegar                               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. Servings: 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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