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Title: Bengal Chutney
Yield: 1 Servings

Ingredients

      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

Instructions

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.

Posted to EAT-L Digest 06 Sep 96

From: Pat Belanger

Date: Sat, 7 Sep 1996 10:37:38 -0700

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