Free Recipe Bengal Chutney
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Bengal Chutney Recipe
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
Bengal Chutney Preparation
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 <cookie@CWCONNECT.CA> Date: Sat, 7 Sep 1996 10:37:38 -0700
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Bengal Chutney?
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