Chutney

Name: Chutney
Ingredients: Peel and chop six tomatoes; same quantity of tart apples; mince one dozen figs (dried); add to them a clove, garlic; and a small onion, both grated; a scant teaspoon each of ground ginger; and cayenne pepper; one tablespoon of salt; quarter of a pound of brown sugar; and one pint of vinegar

From Southern Recipes, 1913

Presented as published in 1913. 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

1692Calories

16 gProtein

411 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories1692 kcal

Protein16 g

Carbohydrates411 g

Fiber44 g

Sugars343 g

Total Fat5.3 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol0 mg

Sodium7090 mg

Potassium4532 mg

Calcium504 mg

Iron6.9 mg

Magnesium264 mg

Phosphorus454 mg

Zinc3.2 mg

Copper1.3 mg

Manganese3.5 mg

Vitamin D0 mcg

Vitamin C167 mg

Vitamin A413 mcg

Vitamin E5.8 mg

Vitamin K94 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.4 mg

Folate176 mcg

Choline127 mg

Caffeine0 mg

Water2683 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 9. The excerpt below is the record exactly as published.

CHUTNEY Peel and chop six tomatoes and same quantity of tart apples; mince one dozen figs (dried). Put them with the other fruit, add to them a clove, garlic and a small onion, both grated, a scant teaspoon each of ground ginger and cayenne pepper, one tablespoon of salt, quarter of a pound of brown sugar and one pint of vinegar

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