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Indian Chutney Sauce

INGRE- DIENTS.-8 oz. of sharp, sour apples, pared and cored; 8 oz. of tomatoes, 8 oz. of salt, 8 oz. of brown sugar, 8 oz. of stoned raisins, 4 oz. of cayenne, 4 oz. of powdered ginger. 2 oz. of garlic, 2 oz. of shalots, 3 quarts of vinegar, 1 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.

SEASONABLE. Make this sauce when tomatoes are in full season, that is, from the beginning of September to the end October. of