Apple Chutney

6 tart apples 4 tomatoes 1 onion 1 cupful vinegar

2/4 cupful brown sugar 1 teaspoonful ginger pinch of cayenne pepper a clove of garlic

Peel and chop apples and tomatoes, add onion and garlic grated, spices, sugar and vinegar. Mix well and boil ten minutes. Allow the mixture to cool, then seal in jars or bottles.

Bengal Chutney

2 lbs. green apples 54 lb. brown sugar

3 cupfuls vinegar

1 teaspoonful ginger 1 teaspoonful garlic dash of cayenne pepper

Chop apples and mix all together in a stone jar and bake five or six hours till the mixture is like pulp. Seal in jars or bottles.

East India Chutney

3 pints vinegar 1 lb. brown sugar 1 cupful salt 12 large sour apples 7 large tomatoes 1 lb. raisins

2 oz. ground mustard

4 oz. mustard seed

1/4 oz. tumeric

1/2 oz. cayenne pepper

4 oz. onions

2 cloves of garlic

Put all spices in a little cheese cloth bag and tie. Pare and chop the apples, tomatoes and onions, add the other ingredients, mix all thoroughly and boil for two hours. Put through a colander and seal in jars or bottles.

Gooseberry Chutney

2 pints goosberries 1 1/2 cupfuls raisins

3 onions

1 cupful brown sugar 1 quart vinegar

3 tablespoonfuls mustard

3 tablespoonfuls ginger

3 tablespoonfuls salt

1/2 teaspoonful cayenne pepper

1/4 teaspoonful tumeric

Chop onions and berries, put on to heat and add the other ingredients and cook thirty minutes. Strain through a sieve and seal.

Quick Chutney

Scald and peel one large tomato, chop, add one small chopped onion and one chopped green chili. Mix thoroughly with one-half teaspoonful lemon juice and a pinch each of salt and sugar.