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Indian Chutney

Chutney of excellent quality may be bought so cheaply that it is hardly worth while to make it at home; but for the benefit of those who prefer to make their own we give the following recipe. Boil together a pint of good vinegar with half a pound of sour, unripe apples, peeled, cored, and quartered. When pulped and cool, add, first pounding them separately in a mortar and afterwards together, the following ingredients:--Four ounces of stoned raisins, eight ounces of brown sugar, two ounces of garlic, and two ounces of mustard-seed: mix these well with two ounces of powdered ginger, the same of salt, and one ounce of cayenne. Put the mixture into an earthenware jar, and set the jar in a warm corner by the fire until next morning, when the chutney may be put into small jars and tied down. It will keep good a year or two. Time to stew apples, until soft. Probable cost, 1s. 6d.