Chutney

Ingredients

• half a pound of sour, unripe apples
• Four ounces of stoned raisins
• eight ounces of brown sugar
• two ounces of garlic
• two ounces of mustard-seed
• two ounces of powdered ginger
• the same of salt
• one ounce of cayenne

Method

1. 1

   Pulp the apples and cool.

2. 2

   Pound the raisins, garlic, and mustard-seed separately, then mix with ginger, salt, and cayenne.

3. 3

   Place in an earthenware jar and set in a warm corner overnight.

4. 4

   Jar the chutney the next morning.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 737. The excerpt below is the record exactly as published.

half a pound of sour, unripe apples, peeled, cored; and qviartered. "When pulped and cool, add, first pounding them separately in a mortar and afterwards together, the following ingredients : — Four ounces of stoned raisins, eight ounces of brown sugar, two ounces of garlic, and two oimces of mus- tard-seed ; mix these well with two ounces of powdered ginger, the same of salt, and one ounce of cayenne. Put the mixture into an earthenware jar, and set the jar in a warm corner by the fire until next morning, when the chutney

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