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Apple Chutney
From Fruit recipes, 1907
Serves 13
Keeps for years.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
607Calories
3 gProtein
150 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein3.1 g
Carbohydrates150 g
Fiber7.7 g
Sugars87 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol0 mg
Sodium586 mg
Potassium987 mg
Calcium107 mg
Iron3.2 mg
Magnesium54 mg
Phosphorus110 mg
Zinc0.5 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.6 mcg
Vitamin E0.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate9.8 mcg
Choline11 mg
Caffeine0 mg
Water314 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 20. The excerpt below is the record exactly as published.
APPLE CHUTNEY Chutney is as much used in India as we of other countries use other sauces and has as many variations as catsup, for instance. Apples are used as the foundation for several kinds of chutney. One of the simpler preparations requires five pounds of tart apples. These must be peeled, cored, and cooked smooth with two pounds of brown sugar and two quarts of cider vinegar. When thick as is catsup before diluting, place in a crock and add two pounds of chopped raisins, a small minced onion, one ounce each of white and black mustard seed (ground) and two of ground ginger, one tablespoon of salt, and two or three pods of red peppers
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