Bengal Chutney, 2

Name: Bengal Chutney, 2
Ingredients: 3 doz. Apples; 1 lb. Green Ginger; 2 ozs. Mustard Seed; 6 Eschalots; 5 Spanish Onions; 2 Bird’s-eye Chilies; 1/2 lb. Salt; 2 lbs. Brown Sugar; 2 quarts of Vinegar; 4 ozs. Sultanas

From Buckmaster's cookery, 1887

Tie down when cold.

Presented as published in 1887. 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

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 106. The excerpt below is the record exactly as published.

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

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