Bengal Chutney, 1

Ingredients

• 1 lb. Salt
• 1 lb. Stoned Raisins
• 1/2 lb. Onions
• 1 lb. Mustard Seed
• 1 lb. Moist Sugar
• 2 quarts of unripe Gooseberries
• 1 or 2 ozs. Cayenne Pepper
• 12 ozs. French Garlic
• 2 quarts best Vinegar

Method

1. 1

   Wash and dry mustard seed.

2. 2

   Make sugar syrup with vinegar.

3. 3

   Boil gooseberries in vinegar.

4. 4

   Mix all ingredients in a mortar and store in a pickle jar.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 105. The excerpt below is the record exactly as published.

BENGAL CHUTNEY, 1. Ingredients. l lb. Salt. I lb. Stoned Raisins. ^ lb. Onions, i lb. Mustard Seed. i lb. Moist Sugar. 2 quarts of unripe Gooseberries. i or 2 ozs. Cayenne Pepper. 12 ozs. French Garlic. 2 quarts best Vinegar. 1. Wash and dry the mustard seed. 2. Make the sugar into a syrup with i pint of the vinegar. 3. The gooseberries picked, dried, and boiled, in a quart of the vinegar. 4. When cold gradually mix the whole in a mortar, and with the rest of the vinegar thoroughly mix all the materials. It will take a day to be properly mixed. 5. Put it into a pickle-jar, and tie down firmly. The mustard seed. must be dried, and raisins chopped as well as stoned. • • • N.B. The longer it is kept the better. BENGAL CHUTNEY, 2. Ingredients. 3 doz. Apples. i lb. Green Ginger. 2 ozs. Mustard Seed. 6 Eschalots. 5 Spanish Onions. 2 Bird’s-eye Chilies. \ lb. Salt. 2 lbs. Brown Sugar. 2 quarts of Vinegar. 4 ozs. Sultanas. 1. Peel and core 3 dozen apples, cut into 4 pieces, or 8 if large. 2. Scrape £ lb. green ginger. 3. W ash and bruise 2 ozs. mustard seed, 6 eschalots. 4. Cut 5 Spanish onions into thin slices, 2 bird’s-eye chilies, h lb. salt,

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