Chutney

Ingredients

• 21b. of green cooking apples
• 3 breakfast-cupfuls of vinegar
• loz. each of chillies
• loz. each of garlic
• 2oz. of shallots
• loz. of ground ginger
• 2oz. of salt
• 4oz. of mustard-seed
• 4oz. of tamarinds
• 12oz. of stoned and chopped raisins
• lib. of moist sugar

Method

1. 1

   Remove the peels and cores from the apples, chop them, and boil with vinegar to a pulp.

2. 2

   Cool, then mix in chillies, garlic, shallots, ground ginger, salt, mustard-seed, tamarinds, raisins, and sugar.

3. 3

   Stir well, bottle, and keep in a cold place.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 354. The excerpt below is the record exactly as published.

CHUTNEY— As an Indian word this would probably be more often spelled “ Chutnee,” but custom has allowed us to introduce the term, as well as all that it embraces, into our own language; therefore has it undergone certain modifications to meet British tastes and requirements. Chutney proper, as manufactured in India, is a powerful condiment, prepared by mixing a variety of fruits, sugar, vinegar, and spices in such an able manner that no particular flavour predominates. A very admirable Chutney is that made by the Begum Company, of London. The fruit mostly found in Chutney is apple, but capital varieties will be found under Elderberries, Goose- berries, Mangoes, Tamarinds, and Tomatoes. (1) Remove the peels and cores from 21b. of green cooking apples, chop them up, put them into a saucepan with 3 break- fast-cupfuls of vinegar, and boil to a pulp. Turn the pulp out into a basin, and when cold mix in loz. each of chillies and garlic, 2oz. of shallots, all finely chopped, loz. of ground ginger, 2oz. of salt, 4oz. each of mustai’d-seed and tamarinds, 12oz. of stoned and chopped raisins, and lib. of moist sugar, and stir well. Put the Chutney into bottles, place them near the fire for several days, cork them up, and keep in a cold place until wanted. This is always better for keeping. (2) Core, peel, and quarter Jib. of apples, put them into a saucepan with 2 breakfast-cupfuls of vinegar, and boil to a pulp ; then remove the saucepan from the fire, and let the pulp cool. Stone Jib. of raisins, pound them in a mortar, and mix them up with Jib. of moist sugar and 2oz. each of garlic

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