Chutney

Ingredients

• 1 1/2 lbs. brown sugar
• 1/2 lb. salt
• 1 tablespoonful chopped garlic
• 1/2 lb. onions
• 1/4 lb. powdered ginger
• 1/2 lb. dried chillies
• 1/4 lb. mustard seed
• 1/4 lb. stoned raisins
• 2 bottles best vinegar
• 30 large apples

Method

1. 1

   Soak mustard seed in vinegar.

2. 2

   Chop onions, chillies, garlic, and raisins.

3. 3

   Peel and slice fruit, boil with sugar and vinegar.

4. 4

   Mix all together and store in airtight jars for at least three months.

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 10. The excerpt below is the record exactly as published.

chutney. GREEN PEA SOUP WITH WHIPPED CREAM. Martha G. Binney Dunning. Contributed by Mrs. George A. Dunning, West Chester, Pa. 1 qt. fresh green peas, shelled, 1 qt. milk, 2 tablespoonfuls flour, yi tablespoon butter, 1 teaspoonful chopped parsley. Boil the peas until very soft and mash through colander. Boil the milk in double boiler, rub the butter and flour together, add the milk, add the peas, boil fifteen minutes, add 1 teaspoonful chopped parsley, and serve in cups with whipped cream. PICKLED PEACHES. Mrs. Amos Binney, Boston, Mass. Contributed by Mrs. George A. Dunning, West Chester, Pa. Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste. Let it come to a boil. Put in the peaches and cook until tender. 28 RARE OLD RECEIPTS CHUTNEY. Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif. iy 2 lbs. brown sugar, Y$ lb. salt, i tablespoonful chopped gar- lic, % lb. onions, 24 lb. powdered ginger, %. lb. dried chillies, 24 lb. mustard seed, 24 lb. stoned raisins, 2 bottles best vinegar, 30 large apples

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