Friday, 9 October 2015
Keeping Cool Cookbook, Susan Lloyd 1973 Australian Universities Press
25 minutes cooking time.
1 small pawpaw; 1 mango; 4 cups chopped pineapple; 450g firm red tomatoes; 1 green pepper; 1 large green apple; 1 onion; ½ cup white vinegar; ¼ cup sugar; 1 tspn grated ginger; 1 tspn salt; pinch cayenne pepper
Remove skin and seeds from pawpaw, mango, tomatoes and apple and chop into 3cm pieces. Chop onion; remove seeds from green pepper and cut it into strips.
Into a large saucepan combine vinegar, sugar, green ginger, salt and cayenne pepper and bring mixture to the boil. Add fruits, onion and pepper, cover and simmer gently for 15-20 minutes.
Stand mixture until slightly cooled and pour into jars and seal. Makes approx. 1 ½ litres.