Apple Chutney. - I

Put through a meat chopper 1 1/2 lb. peeled and cored apples, 1 lb. onions, and 1/2 lb. stoned raisins. Add 2 quarts of vinegar, and cook gently for 2 hours, then add 1/4 lb. ground ginger, l lb. brown sugar, 2 teaspoons cayenne pepper, 1/2 lb. mustard seeds, and a little salt. Cook another 5 minutes, stirring well, then leave to cool and bottle.

Apple Chutney. - II

Twelve sour apples, one onion, two green peppers, two red peppers, one cup seeded raisins, one pint (two cups) vinegar, two cups brown sugar, juice of four lemons, one tablespoon ground ginger, quarter teaspoon cayenne pepper, one tablespoon salt. Peel and core the apples, and cut up into small pieces. Chop the onion and peppers fine, add to the apples, and put, together with all the other ingredients, into a saucepan. Let simmer for about an hour, stirring often. Bottle while hot.

Apple Chutney. - III

Ten sour apples, two green peppers, three large onions, one cup vinegar, one cup seeded raisins, one cup brown sugar, one tablespoon salt, one tablespoon mustard seed. Peel, core, and chop the apples, seed and chop the peppers, and peel and chop the onions.

Put them into a saucepan, add the other ingredients, and let simmer for about half an hour or more. Bottle hot.

Apple Chutney. - IV

Twenty-four large sour apples, three pounds moist sugar, one and half ounces ground ginger, six ounces salt, one pound stoned raisins, half ounce red pepper, two ounces mustard seeds, two ounces garlic or onions chopped fine, three pints vinegar. Make a syrup with the sugar and half the vinegar. Peel, core, and cut up the apples, put into boiling syrup, and cook until quite clear and pulpy, then add other ingredients and rest of vinegar (if too thick add more vinegar). Cook for 10 to 15 minutes, stirring constantly.

Apple Ketchup

Stew enough sour apples to make two cups, and rub through a sieve, then add two onions chopped very fine, two pints vinegar, one cup sugar, one teaspoon mustard, one teaspoon ground cloves, one teaspoon white pepper, one teaspoon salt, one teaspoon ground cinnamon, and one teaspoon ground cloves. Allow to simmer until of the right consistency. Bottle in sterilised jars and seal white hot.