Chutney

Ingredients

• half-pound of mustard seed
• half-pound of salt
• half-pound of raisins (stoned)
• half-pound of brown sugar
• six ounces of garlic
• six ounces of cayenne pepper
• one quart of gooseberries
• two lbs. of peeled apples
• one quart of the best vinegar

Method

1. 1

   Dry and bruise the mustard, make a syrup of the sugar with half a pint of the vinegar, dry the gooseberries and boil in half a quart of the vinegar, and well bruise the garlic in a mortar.

2. 2

   When cold, gradually mix and thoroughly amalgamate the whole in a mortar, and then tie down well.

Nutrition per serving

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 115. The excerpt below is the record exactly as published.

Chutney.— Take half-pound of mustard seed, half- pound of salt, half-pound of raisins (stoned), half- pound of brown sugar ; six ounces of garlic, six ounces of cayenne pepper, one quart of gooseberries, two lbs. of peeled apples, one quart of the best vinegar. Dry and bruise the mustard, make a syrup of the sugar with half a pint of the vinegar, dry the gooseberries and boil in half a quart of the vinegar, and well bruise the garlic in a mortar. When cold, gradually mix and thoroughly amalgamate the whole in a mortar, and then tie down well. The longer preserved the better. Walnuts. To each quart of vinegar allow 1 oz. whole black pepper, £ oz. allspice, J oz. bruised ginger* \ oz. cloves, and 1 oz. salt. Pick the walnuts not later than July; prick them well with a fork. Pre¬ pare a strong brine of salt and water, 4 lbs. of salt to o 2 212 THE HOUSEHOLD each gallon of water, into which put the walnuts, letting them remain nine days, changing the brine every third day. Drain them off, put them in a dish and place it in the sun, until they become perfectly black, which they will do in two or three days. Have ready dry jars, into which place the walnuts, and do not quite fill the jars. Boil enough vinegar to cover them (with spices in the above proportion) for io minutes, and pour it hot over the walnuts, which must be quite covered wdth the pickle. 1 ie down writh bladder and keep in a dry place. They will be fit for use in a month, or will keep for two or three years. A Good Indian Pickle. — Soften half-a-pound of ginger in water, then scrape and cut it in slices, and put in a pan with salt. Next take a quarter-of-a-pound of garlic and a half-pound of shal

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