Bengal Chutney
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
If too thick, add a little vinegar.
Presented as published in 1906. 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 Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 50. The excerpt below is the record exactly as published.
BENGAL CHUTNEY Ingredients : Four and a half pounds of Normandy Pippins Three quarters of a pound of Castor Sugar Three quarters of a pound of Raisins Quarter of a pound of Ground Salt Half a pound of bruised Mustard Seed Quarter of a pound of chopped Garlic An eggspoonful of Cayenne Pepper
Cook this with the app: pantry check, scaling, and the assistant.