Chutney

Ingredients

• 4 lb. sultana raisins
• J lb. Valencia raisins
• 3 lbs. sour apples
• 1 lb. coarse brown sugar
• | lb. salt
• 4 oz. cayenne
• 3 oz. mustard seed
• 3 pints vinegar
• 3 ozs. garlic

Method

1. 1

   Peel, core, and cut the apples in slices, boil in half the vinegar (1.5 pint) until in a pulp.

2. 2

   Boil the sugar in the remainder of vinegar until in a clear syrup; allow all to become quite cold, then mix all together, the garlic being chopped very fine, the valencias stoned and chopped, the sultanas cleaned and picked; boil twenty minutes, stirring with a wooden spoon.

3. 3

   Pour into wide-necked bottles, cover with paper securely tied with string.

4. 4

   Ready for use in three weeks, but improves with keeping.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 87. The excerpt below is the record exactly as published.

CHUTNEY. INGREDIENTS. 4 lb. sultana raisins J lb. Valencia raisins 3 lbs. sour apples 1 lb. coarse brown sugar | lb. salt 4 oz. cayenne 3 oz. mustard seed 3 pints vinegar (Date) 3 ozs. garlic

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