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Bengal Chutney

5 lb Tart apples (about 15)
2 Onions
3 Green peppers
1 cn (3 oz.) pimientos
3 c Vinegar
1/2 tb Turmeric
1 c Seeded raisins
2 c Sugar
1/2 c Lemon juice
1 tb Ginger root, chopped
1 tb Salt

Wash, peel, core and chop apples. Chop onions and peppers. Add vinegar, turmeric and raisins. Simmer 1 hour, stirring often, then add remaining ingredients. Cook until thick and clear. Stir to avoid burning. Pour into sterilized jars. Seal, wash and label.

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