American Chutney

Ingredients

• half a peck of green tomatoes
• four green peppers
• two large onions
• one gill of salt
• one gill of grated horseradish
• half a pint of lemon juice
• one pint and a half of vinegar
• one pint of sugar
• one teaspoonful of ground clove
• one tablespoonful of ground cinnamon
• one tablespoonful of allspice

Method

1. 1

   Chop the tomatoes and let them drain through a colander for one hour.

2. 2

   Chop the peppers very fine.

3. 3

   Put the tomatoes and other ingredients into a preserving-kettle, heat slowly to the boiling-point, and cook for an hour, stirring frequently; then pour into pint jars and seal.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 449. The excerpt below is the record exactly as published.

American Chutney. Use half a peck of green tomatoes, four green peppers, two large onions, one gill of salt, one gill of grated horse- radish, half a pint of lemon juice, one pint and a half of 850 MISS PARLOA'S KITCHEN COMPANION. vinegar, one pint of sugar, one teaspoonful of ground clove

Cook this with the app: pantry check, scaling, and the assistant.