vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chutney
From Recipes for the million, 1891
Serves 9
It will improve by keeping.
Presented as published in 1891. 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
630Calories
19 gProtein
99 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories630 kcal
Protein19 g
Carbohydrates99 g
Fiber18 g
Sugars54 g
Total Fat22 g
Saturated Fat1.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat7.1 g
Cholesterol0 mg
Sodium19584 mg
Potassium1088 mg
Calcium252 mg
Iron7.1 mg
Magnesium234 mg
Phosphorus513 mg
Zinc3.8 mg
Copper0.5 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A414 mcg
Vitamin E8.7 mg
Vitamin K18 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.5 mg
Folate110 mcg
Choline73 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 43. The excerpt below is the record exactly as published.
CHUTNEY. — Gently dry and bruise one pound of mustard seed and add thereto one pound of salt ; make a syrup by adding one pound of brown sugar with a pint of vinegar ; dry two quarts of unripe gooseberries and boil them in a quart of vinegar ; and bruise in a mortar twelve ounces of garlic. Now take one pound of stoned raisins and six ounces of cayenne pepper
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