Apple Chutney
About 30 windfall apples
2 OZ. of salt
3/4 Ib. of brown sugar
4 oz. of onions
1 clove of garlic
3 oz. of powdered ginger
1/2 oz. of dried chillies
1 OZ. of mustard seeds
4 oz. of raisins
1 quart of vinegar.
Peel, core and slice the apples, put them into a pan with the sugar and vinegar
and simmer until the apples are soft. Wash the mustard seed with vinegar and dry
in a cool oven. Stone and chop the raisins. Peel and slice the garlic and
onions, slice the chillies and pound them all in a mortar with the ginger and
mustard seeds. When the apples are soft add the rest of the ingredients and let
the mixture become cold. Mix well and put into bottles. Cork and cover like jam.
Note - Some prefer not to pound the chillies, but to add them just before
putting the chutney into the bottles.