Chutnee Sauce

Ingredients

• four ounces of salt
• four ounces of raisins, stoned and minced very finely
• three ounces of onions
• three ounces of garlic
• two ounces of mustard-seed
• half an ounce of cayenne pepper
• fourteen ounces of sour apples
• one pint of strong brown vinegar
• four ounces of sugar

Method

1. 1

   Pound the salt, raisins, onions, garlic, mustard-seed, and cayenne pepper in a marble mortar.

2. 2

   Gradually mix in the sour apples, boiled with vinegar and sugar.

3. 3

   Bottle the preparation and cork tightly.

4. 4

   The longer it is kept, the better it will be.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 354. The excerpt below is the record exactly as published.

Chutnee Sauce.— This is an Indian preparation, and a dozen different recipes might *lDe given for it. It cannot how- ever be prepared in England to resemble ex- actly that which is made in the East, as, of course the fresh fruits requisite for it cannot be obtained. It may be bought at the Italian warehouses ; but, until we can be quite secure from adulteration, picldes and store sauces are better made at home. Some sort of acid fruit is indispensible for it. Mangoes are used in India, but hero green gooseberries, tomatoes, and sour apples must be used. Put into a marble mortar four ounces of salt, four ounces of raisins, stoned and minced very finely, three ounces of onions, and three ounces of garlic, also finely minced, two ounces of mustard-seed well bruised, and half an ounce of cayenne pepper. Pound these well, then mix with them very gradually fourteen ounces of sour apples, weighed after they have been pared and cored, and boiled with one pint of strong brown vinegar and four ounces of sugar

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