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INDIAN CHETNEY

INDIAN CHETNEY image

Eight ounces of sharp, sour apples, pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of stoned raisins, four ounces of cayenne, four ounces of powdered ginger, two ounces of garlic, two ounces of shallots, three quarts of vinegar, one quart of lemon-juice. Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish.

OCR Text

Eight ounces of sharp, sour apples, pared and cored, eight ounces of tomatoes, eight ounces of salt, eight ounces of brown sugar, eight ounces of stoned raisins, four ounces of cayenne, four ounces of powdered ginger, two ounces of garlic, two ounces of shallots, three quarts of vinegar, one quart of lemon-juice. Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish.

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Subjects
Pickles/Relishes