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Imitation Chutney

Indian chutney is a compound of mangoes, Chillies and lime-juice, with some portion of other native fruits, such as tamarinds, etc., the flavor being heightened by garlic. For family use the following recipe will be found suitable: Chillies, one pound to one and a half pounds; apples, one pound; red tamarinds, two pounds; sugar candy, one pound; fresh ginger-root, one pound; garlic, one-half pound to three-fourths of a pound; sultana raisins, one and a half pound; fine salt, one pound; distilled vinegar, five bottles. The Chillies are to be soaked for an hour in the vinegar, and the whole ground with a stone and muller to a paste. Another recipe which may be depended upon for making an excellent chutney is as follows: One pound salt; one pound mustard-seed; one pound stoned raisins; one pound brown sugar; twelve ounces garlic; six ounces cayenne pepper; two quarts unripe gooseberries, and two quarts best vinegar. The mustard-seed should be gently dried and bruised, and the sugar made into a syrup with a pint of the vinegar; the gooseberries dried and boiled in a quart of the vinegar; the garlic to be well bruised in a mortar. When cold, gradually mix the whole in a mortar, and with the remaining vinegar thoroughly amalgamate them. To be tied down close; the longer kept the better.

VIII. Piccalilli.

THIS is simply mixed pickle, chopped. It may be fairly cooked, or better, only scalded. Here is a good recipe: To a peck of green tomatoes, sliced thin, add a pint of salt. Cover with cold water and let them stand twenty-four hours. Then chop fine one head of cabbage, six onions (or not as you please) and twelve sweet peppers. Cover with scalding vinegar and drain through a sieve. Pack the mixture in a jar, mix with vinegar enough to cover the whole; add a tablespoonful each of cloves and allspice, two ounces of white mustard-seed and a pint of molasses. Let the whole come to a boil and add the vegetables, either hot or cold, preferably cold.