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Title: Bengal Chutney (Margaret O'Sullivan)
Yield: 1 1/2 Kg

Ingredients

  1 1/2 kg cooking apples; cored and
           -quartered
    100 g  seedless dark raisins
      2    cloves garlic
    1/2 c  sugar
      3 ts ground ginger
      1 ts cayenne pepper
      1 ts white mustard seeds
      1    lemon; juice and grated rind
      4 c  white vinegar

Instructions

Mince the apples, raisins and garlic in a food processor, then
combine with the other ingredients in a preserving pan. Bring to the
boil, simmer for 2 hours or until sufficiently thickened, stirring
occasionally. Pour into jars and seal.

(c) "Mustards, Pickles & Chutneys", Margaret O'Sullivan, 1991 typed
by Greg Mayman, 07-09-97 From: Greg Mayman Date: 10 Jul 97 National
Cooking Echo Ž

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