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Mint Chutney (uncooked)


The prefect partner to cold lamb this mint chutney requires no cooking

  • 3 tablespoons of fresh mint
  • half a teacupful of raisins, seeded
  • 2 tablespoonfuls tomato-ketchup
  • half a teacupful of muscatel raisins
  • 1 tablespoonful of brown sugar
  • pinch salt
  • lemon juice

    Cooking Instructions:
    1. Wash the mint, dry the leaves and chop very finely
    2. Chop the raisins and mix with the mint
    3. Add moist brown sugar, ketchup, salt and a squeeze of lemon juice
    4. Work all together until the chutney is thick and juicy
    5. Spoon into clean jars, seal and label

    Recipes compiled by Alwyn Jones © 2000 & web pages designed by R. Barry Jones © 2000