Indiansidevegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Chutney (2)
From Tried favourites cookery book, 1909
Serves 17
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
388Calories
7 gProtein
63 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories388 kcal
Protein6.9 g
Carbohydrates63 g
Fiber5.3 g
Sugars51 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat3.3 g
Omega-30 g
Cholesterol0 mg
Sodium1634 mg
Potassium515 mg
Calcium122 mg
Iron1.9 mg
Magnesium91 mg
Phosphorus170 mg
Zinc1 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C3.6 mg
Vitamin A1.4 mcg
Vitamin E6.9 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate13 mcg
Choline20 mg
Caffeine0 mg
Water139 g
Estimated from matched ingredients across 17 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.
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
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.