Bottled Chutneys

Ingredients

• a tablespoonful of salt
• ditto of moist sugar
• one garlic
• six green or red chillies or capsicums
• two medium-sized green ginger roots
• a teacupful of “ghee” or butter
• a sliced onion

Method

1. 1

   Boil the pulp in the juice till thick, then add salt, sugar, garlic, chillies, and ginger.

2. 2

   Continue boiling until stiff, stirring with a wooden spoon.

3. 3

   In another utensil, melt ghee or butter and fry the onion.

4. 4

   Add the contents of the other pan and simmer until grease rises to the surface.

5. 5

   Cool and fill into chutney bottles or jars.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 15. The excerpt below is the record exactly as published.

a tablespoonful of salt, ditto of moist sugar, and the following, finely chopped : — one garlic, six green or red chillies or capsicums, two medium-sized green ginger roots. Continue boiling till the mass becomes quite stiff, using a slow fire, and stirring assiduously with a wooden spoon. Now take another utensil ; in it melt a teacupful of “ ghee ” or butter, and fry a sliced onion ; when well fried, add the contents of the other pan, and go BOTTLED CHUTNIE

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