Chutney

Ingredients

• 15 large sour apples
• 4 sweet green peppers
• 2 or 3 medium onions
• 1 cup preserved ginger with syrup
• 1 small chili pepper
• 1 cup seeded raisins
• 3 cups vinegar
• 1 cup water
• 2 tablespoons white mustard seed
• 4 teaspoon whole cloves
• 1 teaspoon allspice berries
• 1 small bay leaf
• 144 cups brown sugar
• 1 teaspoon ground ginger
• 1 to 2 tablespoons salt

Method

1. 1

   Pare, core and chop the apples; remove seeds from peppers and chop with onions.

2. 2

   Cut ginger into small bits.

3. 3

   Mix with raisins, vinegar, and water.

4. 4

   Put into preserving kettle with whole spices tied in a bag.

5. 5

   Simmer gently for 2 hours.

6. 6

   Add sugar, ground ginger, and salt to taste; boil again until mixture is thick.

7. 7

   Bottle while hot.

8. 8

   Makes 5 to 6 pints.

Nutrition per serving

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 47. The excerpt below is the record exactly as published.

Chutney 15 large sour apples 4 sweet green peppers 2 or 3 medium onions 1 cup preserved ginger with syrup 1 small chili pepper 1 cup seeded raisins 3 cups vinegar 1 cup water 2 tablespoons white mustard seed 4 teaspoon whole cloves 1 teaspoon allspice berries 1 small bay leaf 144 cups brown sugar 1 teaspoon ground ginger 1 to 2 tablespoons salt

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