Chutney

Ingredients

• Apples, chopped, 2 quarts,
• Tomatoes, chopped, 3 quarts,
• Onions, chopped, 1 quart.
• Green peppers, chopped, 1 quart,
• Raisins, chopped, 1 pound,
• Ground allspice, 2 tablespoons.
• Ground white mustard seed, 2 tablespoons.
• Ground cloves, 1 tablespoon.
• Ground cinnamon, 1 tablespoon.
• Turmeric, 1 tablespoon.
• Brown sugar, 2 cups,
• Vinegar, 2 quarts,
• Salt, 2 tablespoons.

Method

1. 1

   Mix all well together, the chopped vegetables, and the ground spices, sugar and vinegar, the salt being mixed with the ground spices.

2. 2

   Place in a kettle, and boil for about 2 hours.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 64. The excerpt below is the record exactly as published.

Ground cinnamon, 1 tablespoon, Ground cloves, I/2 tablespoon. Allspice, ground, % tablespoon, Vinegar, 2 pints. Peel the tomatoes and onions, chop fine the vegetables, add the spices, salt and sugar, place in a kettle, pour over the vinegar, and let boil slowly for 3 or 4 hours. 187 PICKLES AND RELISHES AROUND-THE-WORLD COOK BOOK MUSTARD PICKLE Cucumbers, sliced, 1 quart, Green tomatoes, sliced, 1 quart, Small onions, 1 quart, Cauliflower, large, 1, Green peppers, chopped fine, 4, Salt, 1 pint, Flour, 1 cup, Ground mustard, 6 tablespoons, Turmeric, 1 tablespoon, Vinegar, 2 quarts, Sugar, 1 cup. Slice the tomatoes and cucumbers, divide the cauliflower into flowerets, and chop the peppers fine. Leave the small onions whole. Make the brine of 4 quarts of water and 1 pint of salt, and pour it over the vegetables mixed, and let it soak for 24 hours. Heat it just enough to scald, and turn all into a colander to drain. Mix the flour, mustard, and turmeric with enough cold vinegar to make a smooth paste, add to it the cup of sugar, and enough niore vinegar to make 2 quarts in all. Boil the mixture till it thickens and is smooth, then add the vegetables, and cook till heated well all through. RED PICCALILLI Tomatoes, 1 peck, Salt, 1 cup. Onions, chopped fine, 10, Red peppers, large and chopped fine, 6, 188 AROUXD-THE- WORLD COOK BOOK PICKLES AND RELISHES Chilli peppers, chopped, 6 or 7, Grated horseradish, 1 cup, Whole allspice, 2 tablespoons. Cinnamon (whole), 2 sticks, Whole cloves, 1 tablespoon, Sugar, 1% cups. Vinegar. Scald and peel the tomatoes, sprinkle over them the salt, let drain overnight in a steamer, or colander ; in the morning chop them fine. Put all spices in a lace bag, mix all in- gredients together, in a kettle and cover with vinegar. Cook slowly uncovered for about 2 hours. Put in Mason fruit-jars, quart or pint. It is not necessary to be so particular in seal- ing as in case of fruit. CHUTNEY Apples, chopped, 2 quarts, Tomatoes, chopped, 3 quarts, Onions, chopped, 1 quart. Green peppers, chopped, 1 quart, Raisins, chopped, 1 pound, Ground allspice, 2 tablespoons. Ground white mustard seed, 2 tablespoons. Ground cloves, 1 tablespoon. Ground cinnamon, 1 tablespoon, Turmeric, 1 tablespoon. Brown sugar, 2 cups, Vinegar, 2 quarts, Salt, 2 tablespoons.

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