Chutnee

Ingredients

• 3 dozen apples peeled and cored
• ½ lb. preserved ginger scraped
• 1 oz. mustard seed picked and washed
• 6 shalots
• 5 Spanish onions cut in thin slices
• i| oz. small bird’s-eye chillies
• £ lb. salt
• 2 lbs. coarse brown sugar
• 3 quarts brown vinegar
• 4 oz. sultana raisins

Method

1. 1

   Dissolve the sugar, vinegar, and salt together cold.

2. 2

   Boil the mixture until the apples are tender.

3. 3

   This chutnee is greatly improved by being kept six months before use.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 98. The excerpt below is the record exactly as published.

Chutnee. — 3 dozen apples peeled and cored, cut into eight pieces, ^ lb. preserved ginger scraped, 1 oz. mustard seed picked and washed, 6 shalots, 5 Spanish onions cut in thin slices, i| oz. small bird’s-eye chillies, £ lb. salt, 2 lbs. coarse brown sugar, 3 quarts brown vinegar, 4 oz. sultana raisins

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