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Recipe for "chutney-raw"

NAME

     CHUTNEY-RAW - An easy chutney with no cooking
     This recipe filtered down  to  me  through  a  grapevine  of
     neighbours.   You  will  need  a supply of jam-jars, jam-jar
     covers and a large pan to keep the ingredients in.

INGREDIENTS (Makes several jars)

     500 g     stoneless dates
     500 g     apples
     500 g     onions
     500 g     sultanas
     500 g     brown sugar
     600 ml    vinegar
     5 ml      salt
     5 ml      cayenne pepper
     15 ml     pickling spices, tied in a muslin bag
     10 g      ginger

PROCEDURE

          (1)  Mince the dates, apples and onions and place in  a
               large pan.
          (2)  Add the sultanas and stir in the sugar.
          (3)  Add all the other ingredients and stir  well,  but
               make  sure  the  bag  of spices and the ginger are
               identifiable.
          (4)  Leave for 24 hours  but  stir  occasionally  (once
               every 4 hours or so).
          (5)  Remove the bag of spices and ginger.
          (6)  Bottle and store in a coolish place.
          (7)  Eat.

NOTES

     I sometimes use currents in place of the stoneless dates, in
     which  case  you  don't  need  to mince them. If the mixture
     appears too liquid after the 24 hour standing  time,  it  is
     worth draining off some of the vinegar before bottling.
     The beauty of this recipe is that you don't have a vast  pot
     of  strange  things  bubbling away on the stove for hours. A
     big win!

RATING

     Difficulty: easy.  Time: 25 minutes  preparation,  24  hours
     standing  time.   Precision: approximate measurement OK, but
     don't go overboard with the vinegar.

CONTRIBUTOR

     Julian Onions
     University of Nottingham, Nottingham, UK.
     jpo@cs.nott.ac.uk