Apple Chutney

Ingredients

• £ lb. moist sugar
• £ lb. stoned raisins
• 2 oz. salt
• 2 oz. shalots
• 2 oz. mustard seed
• 2 oz- ginger root
• i oz. garlic
• i oz. dried chillies
• i pint vinegar
• 25 large apples

Method

1. 1

   Peel and core apples, boil till quite soft in the vinegar with the ginger root, which is then removed.

2. 2

   Dry the chillies and mustard seed in the oven, care being taken not to burn, and remove the husks.

3. 3

   Chop the raisins, garlic and shalots, then mix all the ingredients very well together, more vinegar being added if necessary.

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 71. The excerpt below is the record exactly as published.

APPLE CHUTNEY (Indian). 3 lbs. of apples (chopped). i£ lbs. of chillies. lbs. of dates. 3 lbs. of raisins. 3 lbs. of prunes. 3 lbs. of soft sugar. 2 lbs. of salt. 1 cup of garlic. Boil the apples in three quarts of vinegar till tender. When m cold add the rest of the ingredients, and mix well, then put into jars and place in the sunshine, adding every day sufficient vinegar to keep from becoming too dry, stirring it occasionally. In a fortnight it is ready for use, but it improves by keeping. Mrs. Stewart Wright. APPLE CHUTNEY. £ lb. moist sugar. £ lb. stoned raisins. 2 oz. salt. 2 oz. shalots. 2 oz. mustard seed. 2 oz- ginger root, i oz. garlic, i oz. dried chillies, i pint vinegar. 25 large apples

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