Tomato Chutney (Green).— Choose the tomatoes
when full-grown, but before they have coloured, and
slice them rather thickly into a clean, coarse, hair
sieve (sprinkling salt over each layer of slices), and
let them all drain for twenty-four hours. Now place
51b. of these sliced tomatoes into an enamelled pre-
serving pan and pour over them sufficient good
vinegar to cover them entirely, then add 12oz. of
loaf sugar, ^lb. of sliced onions (do not use the
Spanish ones, they are too watery), four or five chillies
halved or quartered (failing chillies use an equivalent
amount of whole black peppercorns), five or six
cloves, and about half an inch of bruised cinnamon
stick✪ Tomato Chutney (Green) loosely tied up in a piece of muslin ; now stew
it all gently in the uncovered pan, till the tomatoes
are perfectly tender (this takes about twenty to thirty
minutes, generally), and then put the mixture into
jars holding about 21b., and cover down closely at
once while hot. It is better to put up this chutney
in small jars, even when a large quantity is made, as
it does not keep over well once it is opened. If a
very hot pickle is bleed a little cayenne may be added
to the mixture. (This is a Canadian recipe.)
The above are sufficient to give an idea of the
PICKLES.
119
method of making clmtnies for keeping, and as said
before, these are condiments most people buy, as
those made in India naturally are most generally
popular. The Hindoo word from which our chutney
is derived, really means only some hot condiment or
sauce, by no means necessarily a store one, and in
the East, fresh chutnies are in great request, to eat
with cold meat, curries, &c. As these are pretty easy
to make, and a somewhat uncommon relish, a few
recipes may be advantageously given here. In some
parts these fresh chutnies are known as “ Sambals.”
Quince Sarnbal. — Peel and quarter some rather
unripe quinces, and for two or three of these, take
one onion sliced, a green chilli and some salt. Pound
this altogether in a marble mortar, and serve.
Cucumber Sarnbal — Peel and shred a cucumber,
and mix it with finely minced chives, or thinly sliced
onion, minced green chilli, and a little parsley. This
can all be salted and pounded as above, or it may be
left unpounded mixed with a little oil, vinegar, salt,
and black pepper.
The proportions of these sambals are so much a
matter of taste that it is not easy to state quantities
definitely. As a general average perhaps one may
reckon two to three tablespoonfuls of the vegetable
that gives its name to the sarnbal, for a teaspoonful
of each of the other condiments, the oil and vinegar
when added, being kept to very modest proportions.
Tomatoes, green mint, &c., can all be used for this,
only remembering to remove all seeds, or stalks.
Shrimp Chutney. — Shell some freshly cooked
shrimps, mince them quickly with a sharp knife, then
120
PICKLES AND PRESERVES.
pound them in a marble mortar with (to the pint of
shrimps), one or two green chillies, some finely
minced spring onions or chives, and if liked a very
small dust of powdered ginger, working it to a
smooth paste with one or two spoonfuls of oil, and
enough lemon or lime juice to acidulate it pleasantly.
A little cayenne may be added if liked. Prawns,
and even lobster can be used in this way.
Page 59 · 1 recipe record on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Tomato Chutney (Green).— Choose the tomatoes when full-grown, but before they have coloured, and slice them rather thickly into a clean, coarse, hair sieve (sprinkling salt over each layer of slices), and let them all drain for twenty-four hours. Now place 51b. of these sliced tomatoes into an enamelled preserving pan and pour over them sufficient good vinegar to cover them entirely, then add 12oz. of loaf sugar, ^lb. of sliced onions (do not use the Spanish ones, they are too watery), four or five chillies halved or quartered (failing chillies use an equivalent amount of whole black peppercorns), five or six cloves, and about half an inch of bruised cinnamon stick loosely tied up in a piece of muslin ; now stew it all gently in the uncovered pan, till the tomatoes are perfectly tender (this takes about twenty to thirty minutes, generally), and then put the mixture into jars holding about 21b., and cover down closely at once while hot. It is better to put up this chutney in small jars, even when a large quantity is made, as it does not keep over well once it is opened. If a very hot pickle is bleed a little cayenne may be added to the mixture. (This is a Canadian recipe.)
The above are sufficient to give an idea of the method of making chutnies for keeping, and as said before, these are condiments most people buy, as those made in India naturally are most generally popular. The Hindoo word from which our chutney is derived, really means only some hot condiment or sauce, by no means necessarily a store one, and in the East, fresh chutnies are in great request, to eat with cold meat, curries, &c. As these are pretty easy to make, and a somewhat uncommon relish, a few recipes may be advantageously given here. In some parts these fresh chutnies are known as “ Sambals.”
Quince Sarnbal. — Peel and quarter some rather unripe quinces, and for two or three of these, take one onion sliced, a green chilli and some salt. Pound this altogether in a marble mortar, and serve.
Cucumber Sarnbal — Peel and shred a cucumber, and mix it with finely minced chives, or thinly sliced onion, minced green chilli, and a little parsley. This can all be salted and pounded as above, or it may be left unpounded mixed with a little oil, vinegar, salt, and black pepper.
The proportions of these sambals are so much a matter of taste that it is not easy to state quantities definitely. As a general average perhaps one may reckon two to three tablespoonfuls of the vegetable that gives its name to the sarnbal, for a teaspoonful of each of the other condiments, the oil and vinegar when added, being kept to very modest proportions.
Tomatoes, green mint, &c., can all be used for this, only remembering to remove all seeds, or stalks.
Shrimp Chutney. — Shell some freshly cooked shrimps, mince them quickly with a sharp knife, then
pound them in a marble mortar with (to the pint of shrimps), one or two green chillies, some finely minced spring onions or chives, and if liked a very small dust of powdered ginger, working it to a smooth paste with one or two spoonfuls of oil, and enough lemon or lime juice to acidulate it pleasantly. A little cayenne may be added if liked. Prawns, and even lobster can be used in this way.
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Tomato Chutney (Green)