Chutney

Ingredients

• One and a half pounds brown sugar
• three-quarters pound salt
• quarter pound minced garlic
• quarter pound onions
• one pound stoned raisins
• one ounce ground ginger
• one ounce ground chillies
• ten pounds of apples
• three and a half pints of malt vinegar

Method

1. 1

   Peel, core and slice apples, mince onions and boil apples, onions, garlic and ground chillies in two pints of vinegar until quite soft, then turn into a large pan.

2. 2

   Mix the other ingredients thoroughly.

3. 3

   When cold, put into jars.

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.

Chutney Sauce Sixteen large ripe tomatoes, sixteen sour apples, sixteen onions chopped fine, three large red peppers chopped fine, two pounds seeded raisins, three teaspoons salt, two cups brown sugar, one quart vinegar; boil one hour. Chutney One and a half pounds brown sugar, three-quarters pound salt, quarter pound minced garlic, quarter pound onions, one pound stoned raisins, one ounce ground ginger, one ounce ground chillies, ten pounds of apples, three and a half pints of malt vinegar

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