Chutney (1)

Ingredients

• 4 lb. Apples
• 2 lb. brown Sugar
• 2 lb. Sultanas
• 4 oz. green Ginger
• or 2 oz. ground Do.
• 4 oz. Garlic
• 1 oz. Cayenne
• 1 quart Vinegar

Method

1. 1

   Boil A to the consistency of jam, after paring and coring the apples.

2. 2

   Chop the raisins and garlic fine, and add them and all of B to the apples, and boil 10 minutes longer.

3. 3

   Pour the whole into a jar, and, while hot, mix well with the vinegar, adding salt to taste.

4. 4

   Bottle when cold.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 81. The excerpt below is the record exactly as published.

Chutney (1). A. — 4 lb. Apples, 2 lb. brown Sugar, B. — 2 lb. Sultanas, 4 oz. green Ginger, or 2 oz. ground Do., 4 oz. Garlic, i oz. Cayenne, 1 quart Vinegar. Boil A to the consistency of jam, after paring and coring the apples. Chop the raisins and garlic fine, and add them and all of B to the apples, and boil 10 minutes longer. Pour the whole into a jar, and, while hot, mix well with the vinegar, adding salt to taste. Bottle when cold. Chutney (2). lb. Brown Sugar, 2| Apples (minced), 1 lb. Sultanas (minced), i lb. sweet Almonds, ^ oz. Onions, 2J oz. Salt, i oz. Ground Ginger, 14 quarts Vine- gar, a little Cayenne Pepper Mix, and boil 3 hours. Indian Chutney. 1 lb. best Raisins (stoned), 1 lb. Tamarinds (stoned). 3 oz. Garlic (peeled). Mince all these to a very fine pulp. 3 lbs. Sour Apples, 1 lb. Coarse Sugar, 2 quarts Brown Vinegar, i lb Salt, 1 oz. Cayenne

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