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The New Zealand Railways Magazine, Volume 10, Issue 11 (February 1, 1936)

Fruit Chutney

Fruit Chutney.

4 lbs. mixed fruit; 2 lbs. brown sugar; 2lbs. onions, 2 lbs. raisins; 1 lb. peel, ½ lb. salt, ½ lb. preserved ginger. Mince altogether, then add two quarts vinegar and boil for 1 ½ hours, slowly stirring all the time.

Fruit used: Apples, plums, pears, peaches, tomatoes—1 lb. bananas also if desired.

Here are two very successful recipes for cold sweets :—