Bengal Chutney

Ingredients

• 1 1 lbs. moist sugar
• I lb. salt
• ^ lb. garlic
• I lb. onions
• I lb. powdered ginger
• ^ lb. dried chillies
• I lb. mustard-seed
• 1 lb. stoned raisins
• 2 bottles of the best vinegar
• 30 large unripe apples

Method

1. 1

   Make syrup with sugar.

2. 2

   Pound garlic, onions, and ginger.

3. 3

   Wash mustard-seed in vinegar.

4. 4

   Peel, core, and slice apples, boil in vinegar until soft.

5. 5

   Mix all ingredients in a preserving-pan, stir well, and bottle tightly.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 45. The excerpt below is the record exactly as published.

Bengal Chutney is the name given to another recipe, also Miss Elliott’s. Ingredients — 1 1 lbs. moist sugar. I lb. salt. ^ lb. garlic. I lb. onions. I lb. powdered ginger. ^ lb. dried chillies. I lb. mustard-seed. 1 lb. stoned raisins. 2 bottles of the best vinegar. 30 large unripe apples

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