Authorcaitlinthewriter
From Success in Seasoning, Lea & Perrins, 1930
[cooked-sharing]
12 tart apples
1 onion
2 green pepper
1 red pepper
1 cup currant jelly
4 lemons
2 cups sugar
1 tbsp salt
2 cups vinegar
1 cup raisins, seeded
2 tbsp Lea & Perrins sauce
1
Pare, core, and chop the apples. Peel and chop the onion. Remove seeds and fibers from the peppers and chop fine. Put all these together in a kettle.
2
Add jelly, lemon juice, sugar, salt and vinegar and simmer gently for one hour.
3
The raisins should be seedless or seeded. Chop them and stir into the ingredients in the kettle.
4
Cook another hour, stirring frequently. Add the Lea & Perrins Sauce and seal in clean hot jars.
5
Apple Chutney is especially delicious served with roast meats or poultry.
CategoryJams and Jellies
Ingredients
12 tart apples
1 onion
2 green pepper
1 red pepper
1 cup currant jelly
4 lemons
2 cups sugar
1 tbsp salt
2 cups vinegar
1 cup raisins, seeded
2 tbsp Lea & Perrins sauce
