Pineapple Chutney
p. 74 · Read in the full issue
1 medium sized pineapple.
IV2 cups vinegar.
IVi lb. brown sugar. 2 cups seedless raisins or sultanas. 1 tablespoon salt. 2 tablespoons finely chopped fresh or preserved ginger root. 1 level tablespoon of garlic or 1 onion chopped finely. 2 or 3 finely chopped small fresh or pickled red peppers.
V\ lb. finely chopped blanched almonds (optional).
Peel pineapple, remove core and cut into small pieces. Add all ingredients ex cept nuts. Cook slowly until pineapple is tender. Add nuts and cook until the mixture thickens. Stir frequently to pre vent scorching. Pour boiling hot chut ney into hot sterilised jars and seal at once. Serve with meats or curried dishes.
Pineapple And Banana Filling
Mix together % cup grated pineapple, Vi cup sugar and 2 teaspoons cornflour and cook until thick; cool and add 2 ripe bananas, mashed, and tablespoon lemon juice. Use for sandwiches, cakefill ings, flans, pancakes, etc.