Chutney

Ingredients

• ij bots. brown vinegar
• 5 lbs. brown sugar
• 7 lbs. hard green apples
• Small pot of tamarinds
• 2 ozs. almonds
• I oz. chillies
• ij ozs. whole ginger
• 2 teaspoonfuls ground ginger
• 2 handfuls common salt
• 4 or 5 cloves of garlic when in season

Method

1. 1

   Put the tamarinds into a small pan, cover with vinegar to gently heat and soften while preparing the other ingredients.

2. 2

   Wash, dry, and peel the apples, cut into large pieces.

3. 3

   Add sugar, salt, chillies, ginger (the whole ginger bruised and cut into bits), and the almonds pounded or minced.

4. 4

   Mix well, rub the tamarinds through a colander, sprinkle the garlic, and add the rest of the vinegar.

5. 5

   Stir well, stand all night.

6. 6

   Boil until the apples are cooked, stirring all the time.

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 24. The excerpt below is the record exactly as published.

CHUTNEY ij bots. brown vinegar. 5 lbs. brown sugar. 7 lbs. hard green apples. .Small pot of tamarinds. 2 ozs. almonds. I oz. chillies. (Burmese). ij ozs. whole ginger. 2 teaspoonfuls ground ginger. 2 handfuls common salt. 4 of small hot. essence of garlic or 4 or 5 cloves of garlic when in season

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