Title: Sweet Apple Chutney
Categories: Condiments, Fruits
Yield: 1 Servings

4 lb Cooking apples
(tart green apples) --
Peeled, cored & slic
3 lb Green tomatoes -- finely
Sliced
1 lb Onion
Skinned and finely s
2 oz Coriander seeds
1/2 oz Dried chillies --
(optional)
1 1/2 tb Salt
1/4 c Ground Ginger
2 c Light brown sugar
3 c Golden raisins
Juice of 1 lemon
1/3 c Golden syrup -- (light Karo
Syrup)
3 c Malt vinegar

Put the apples, tomatoes, and onions in an aluminum preserving pan (Note:
people have done this for ages - but I don't use aluminum with acid). Tie
the coriander seeds and chillies, if using, ina muslin or cheesecloth bag.
Add the salt and leave over night to draw out the juices. The next day, add
the remaining ingredients. Bring to a boil and simmer for 2 hours, stirring
from time to time. Pack the chutney into warm, clean jars and cover. Seal.
Makes 12 lbs. "October days shorten, and the Bramley apple tree on the lawn
reaches the peak of its crop as all the apples ripen fully. It is time to
make this delicious chutney, which has become a permanent standby in my
household" - comments of author.

Recipe By : Country Harvest

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip