Chetney Sauce (Bengal Receipt)

Ingredients

• four ounces of good raisins
• half a pound of crabs, sour apples, unripe bullaces
• four ounces of coarse brown sugar
• two of powdered ginger
• the same quantity of salt
• and cayenne pepper
• an ounce of garlic
• as much vinegar as will make the sauce of the consistence of thick cream

Method

1. 1

   Stone the raisins and chop them small with the acid fruit.

2. 2

   Grind the sugar, ginger, salt, and cayenne in a mortar.

3. 3

   Pound the fruits and mix the spices one by one, adding vinegar gradually until the sauce is thick like cream.

4. 4

   Bottle with garlic cloves and cork tightly.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 151. The excerpt below is the record exactly as published.

ETNEY SAUCE. ( Bengal Receipt). Stone four ounces of good raisins, and chop them small, with half a pound of crabs, sour apples, unripe bullaces,* or of any other hard acid fruit. Take four ounces of coarse brown sugar, two of powdered ginger, and the same quantity of salt and cayenne pepper ; grind these ingredients separately in a mortar, as fine as possible ; then pound the fruits well, and mix the spices with them, one by one ; beat them together until they are perfectly blended, and add gradually as much vine- gar as will make the sauce of the consistence of thick cream. Put it into bottles with an ounce of garlic

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