There are no special rules for these. Generally speaking the main ingredients are salted overnight, or for some hours before being simmered with spices and vinegar. It is advisable to cover the jars with a specially prepared paper to help to prevent evaporation of the contents. Preparations containing vinegar are liable to dry out and so chutneys, pickles, etc., must be well scaled.
APPLE AND TOMATO CHUTNEY
2 lb. apples: 2 lb.(red): 2 onions: 1 pint vinegar: 1 teaspoon peppercorns: 1 level dessertspoon ground ginger: ½ lb. brown sugar.
Peel, core and slice the apples,and onions. Put them in a large bowl, pour the vinegar over them, add the peppercorns and ginger, cover and leave until the next day. Turn all together into a preserving pan with the sugar, stir frequently and simmer until tender. Pour into jars and cover closely when cold.
APRICOT CHUTNEY WITH FRESH APRICOTS
5 lb. apricots, weighed when split and stoned: 3 lb. onions: 1 lb. raisins, stoned:
2 lb. brown sugar: 2 tablespoons mustard seed: 1 level teaspoon chilli powder: 2 dessertspoons salt: 2 pints malt vinegar: grated rind and juice of 2 oranges: 1 teaspoon cinnamon: 2 level teaspoons turmeric: 4 oz. shelled walnuts: grated rind and juice of 2 lemons.
Put all ingredients into preserving pan with the exception of the walnuts. Simmer until soft and pulpy, add walnuts and pot.
1 lb.: 1/2 lb. pickling onions: cloves: 1-½ lb. loaf sugar: 1/2 oz. turmeric: 9 chillies: 1-1/2 oz. ground ginger: 1-½ oz. mustard: 2 qt. vinegar: salt.
Cut theinto small cubes (about 1/2 in.), lay on a dish and shake some salt over it and leave overnight. Drain. Boil remaining ingredients for 10 minutes, then add the and boil for half an hour or until tender and put into jars.
3 lb. plums: 1 lb. soft brown sugar: 3/4 pint vinegar: 1 oz. salt: 1-1/2 tablespoons allspice: 1 tablespoon ground ginger: 1 dessert spoon mustard seed: 6 chillies: 10 cloves.
Wash and stone plums, put into a pan with ginger. Crush mustard seed and put with rest of spices in a muslin bag. Tie bag and put in pan. Add salt and 1/2 pint of vinegar. Put on lid, simmer gently until soft (about 3 hours). Cover sugar in basin with rest of vinegar, leave to dissolve and add to plums when cooked. Bring to boil and continue to boil gently until chutney is thick (another 2 hours). Remove bag. Pour into hot jars and cover at once. Leave 4 to 5 weeks before use.
GREEN TOMATO CHUTNEY
9 lb.: 4 green or red , chopped: 2-1/2 lb. onions, sliced: 2-1/2 lb. apples, weighed when cored and sliced: 1-½ lb. sultanas: 2 oz. mustard seed: 2 oz. salt: 1 large root of ginger, well bruised: 1/2 teaspoon cayenne: 2-1/2 lb. brown sugar: 3 pints good vinegar.
Place all ingredients in a preserving pan. Simmer slowly 2 to 3 hours or until thoroughly cooked. Remove ginger before putting into pots.
RED TOMATO CHUTNEY
2 lb. ripe but firm tomatoes: 2 lb. apples: 1 lb. onions: 1/2 lb. sultanas: 1 level teaspoon dry mustard and ground ginger: 1 level tablespoon salt: 1 lb. brown sugar: 1 qt. vinegar.
Scald and skin the tomatoes and cut into thick slices; wipe and core the apples and cut into small pieces; do not remove the peel. Place the prepared fruits into a pan with the finely chopped onions, the sultanas, sugar and seasonings; cover with the vinegar and cook slowly for about 2 hours. Pour into warm, dry jars and tie down when cold.
PEAR CHUTNEY WITH WINDFALL PEARS
3-1/2 lb. windfall pears, weighed when peeled, cored and quartered: 1 lb. onions, sliced and chopped: 3/4 lb. raisins, stoned and chopped: 1/2 lb. apples, weighed when peeled, cored and sliced: 1/4 lb. sliced stem ginger: 3 cloves of garlic, crushed with a little salt: 1 oz. Salt: grated rind and juice of 1 small lemon: 1 lb. Brown sugar: 4 dried capsicums: 3 to 4 cloves tied in a muslin bag: 1 qt. of good vinegar.
Put the pears into an earthenware crock or bowl with the onions, raisins, apples, ginger, garlic, salt and lemon. Put sugar, spices and vinegar into a pan and boil for 3 to 4 minutes. Pour over the contents of the bowl and leave for 12 hours. Boil gently for 3 to 4 hours or until dark and rich. Remove bag of cloves half-way through the boiling or when you have sufficient flavour.
A useful sauce that improves with keeping. Choose very ripe and red tomatoes. 6 lb. tomatoes: 2 level tablespoons salt: 2 tart cooking apples: 3/4 lb. onions: 6 oz. sugar: 3/4 pint vinegar: 1 dessertspoon pepper : 1 level teaspoon ground mace: 1 level teaspoon ground cloves.
Wipe and slice tomatoes, lay them on a dish and sprinkle them with the salt. Leave for about an hour. Wipe apples, quarter and core and chop roughly. Chop the onions. Put them both into the pan with the sugar, vinegar and spices. Bring to the boil, then add the tomatoes. Simmer gently for about 2 hours, by which time the mixture should be thoroughly pulpy and well flavoured. Pass through a sieve. Return to the cleaned pan and continue to simmer until fairly thick, probably for 1/2 to 1 hour. This depends on the juiciness of the tomatoes, but the sauce when cold must not be too thick to pour out of the bottles.
When the mixture is the right consistency, cool slightly and pour off into sauce bottles. Screw down tightly and label when cold.