Mint Chutney

Mint. Red pepper. Seeded raisins. Vinegar. Salt.

Wash some mint thoroughly and shake well to get rid of the water. Strip off the leaves and put three handfuls of them through a chopping machine with an equal quantity of seeded raisins.

Add one-half teaspoonful of salt, a pinch of red pepper and three tablespoonfuls of vinegar, and pound until smooth.

Keep in small jars.

Mint Relish

1 gill (1/2 cup) mint leaves. 1 lb. apples. 1/2 lb. sultana raisins. 1 doz. ripe tomatoes. 2 red peppers. 6 small onions. 1 oz. white mustard seeds. 4 ozs. (1/2 cup) salt. 1 lb. (2 cups) sugar. 1 1/2 quarts vinegar.

Put the mint leaves, apples, raisins, tomatoes, peppers and onions through a food chopper, and add the sugar, salt and mustard seeds.

Boil and cool the vinegar, then mix with the other ingredients, place in a crock and keep for ten days stirring daily. Then pour into bottles and seal.

Excellent with mutton. Requires no cooking.