Tomato Chutney Recipe

MRS. J. MACNAUGHTON.



Slice one peck of green tomatoes into a jar, sprinkle a little salt over

each layer and let stand for twenty-four hours, drain off the liquor;

put the tomatoes into a kettle with a teaspoonful each of the following

spices: ground ginger, allspice, cloves, mace, cinnamon, a teaspoonful

of scraped horse-radish, twelve small or three large red peppers, three

onions, a cup full of brown sugar, cover all with vinegar; boil slowly

for three hours.

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