European Stars and Stripes (Newspaper) - February 23, 1990, Darmstadt, Hesse                                De weighing their wares have Long been part of the scene in India. And apples serve on individual pieces of Green Leaf lettuce Sprinkle with red grapes and celery slices if desired serves four Here is a make your own formula for Chutney that will provide you with quarts or eight to 10 smaller ars of the spicy stuff to give to friends it s from fancy fruits and vegetables by Sandra Conrad Strauss published by Hastings House in 1984 Mango Chutney 8 mangoes each about 1 Pound 1 Large onion 1 targe red or Green Pepper v4 cup minced Ginger Root 1 garlic Clove h4 cup firmly packed Light Brown sugar 1 it cups elder vinegar it cup fresh Lemon or Lime juice 1 cup Rait ins 1 Teaspoon Salt % Teaspoon ground cinnamon i Teaspoon ground cloves Peel pit and Dice the mangoes measure 8 cups diced Mango Peel and chop the onion Wash the Pepper discard the Stem seeds and membrane chop the Pepper Peel and mince the garlic set the vegetables aside in a Large Kettle or Duch o. 3n, Combine the Brown sugar vinegar and Lemon or Lime juice bring the mixture to a boil and Cook Over medium heat for 5 minutes add the Mango onion Pepper Ginger Root garlic raisins Salt and spices simmer the mixture uncovered for about 30 minutes or until thickened to the desired consistency. Pour into sterilized jars and Seal serve with meat or curried dishes this 19th-Century recipe makes nearly a Pound its juice a i tuna six so Hicken put in and Lime Hicken Chutney dishes conjure up images of asian lands such As sri Lanka India and Indonesia. Of Curry powder but to easily divided Lor smaller batches lord Kitchener s preparation