Chutney

Ingredients

• One and a quarter pounds of Moist Sugar
• Half a pound of Salt
• Half a pound of Raisins
• Half a pound of Mustard Seed
• Quarter of a pound of Ginger
• Quarter of a pound of Onions
• Two and a half ounces of Garlic
• Two ounces of Chilies
• Two dozen Cooking Apples
• Three pints of Vinegar

Method

1. 1

   Peel, core, and chop apples, onions, raisins, and garlic finely.

2. 2

   Bruise ginger and mix all ingredients.

3. 3

   Boil for one hour and store in bottles and jars.

Nutrition per serving

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 50. The excerpt below is the record exactly as published.

CHUTNEY Ingredients : Four and a half pounds of Normandy Pippins Three quarters of a pound of Castor Sugar Three quarters of a pound of Raisins Quarter of a pound of Ground Salt Half a pound of bruised Mustard Seed Quarter of a pound of chopped Garlic An eggspoonful of Cayenne Pepper. 1. Split the apples, take out the cores and put them into a stewpan with half of the sugar. 2. Boil the apples until tender and beat to a pulp with a wooden spoon. 3. Stone and chop the raisins. 4. Mix all the ingredients together and add a little cold vinegar. 5. Store in stone jars. N.B. — If the chutney is too thick add a little vinegar. CHUTNEY Ingredients : One and a quarter pounds of Moist Sugar Half a pound of Salt Half a pound of Raisins Half a pound of Mustard Seed Quarter of a pound of Ginger Quarter of a pound of Onions Two and a half ounces of Garlic Two ounces of Chilies Two dozen Cooking Apples Three pints of Vinegar

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