INGREDIENTS:

1 Large Pawpaw
225g Seedless Raisins
1 Dessertspoon Sugar
1 Level Teaspoon Salt
6 Peppercorns
Blade Mace
6 Cloves
2 Bay Leaves
700ml White Vinegar

METHOD:

Peel pawpaw and cut into small squares
Cut raisins in two
Put fruit into saucepan, add peppercorns, mace, cloves, bay leaves, all tied in muslin bag
Bottle and cover down air-tight
Stand in sun to clear

INGREDIENTS:

2.7kg Rhubarb
2.7kg Sugar
450g Figs
2 Lemons
50g Preserved Ginger

METHOD:
Wipe rhubarb with a damp cloth. Cut into cubes and place in a bowl, sprinkle with 2.7kg of sugar and allow to stand for 24 hours. Then cut up figs and lemons (very finely), add preserved ginger and add to the rhubarb. Boil for 30 mins.

INGREDIENTS:

1.8kg each of Cucumbers, Apple & Onions (weight of each after having been cut)
100g Raisins
900g Sugar
100g Ginger
25g Cloves
100g Garlic
25g Cayenne
25g Peppercorns

METHOD:
Cut up cucumbers, sprinkle with salt and let it stand overnight. Put in a preserving pan with the other ingredients (cut small), spices, etc. Cover with vinegar and boil until tender.
This chutney improves with age.