Chutney

Ingredients

• a bottle and a half of vinegar
• 1 peck of green tomatoes
• a cupful of salt
• 6 green or red chilies
• a teacupful of brown sugar
• 1 of scraped horse radish
• a tablespoonful each of cloves
• a tablespoonful each of allspice
• a teaspoonful each of red pepper
• a teaspoonful each of white pepper
• 4 large onions

Method

1. 1

   Slice a peck of green tomatoes, sprinkle them with a cupful of salt, and let them stand overnight.

2. 2

   In the morning, pour off the liquor and put them into a saucepan with vinegar to cover them.

3. 3

   Add chilies, chopped onions, brown sugar, scraped horse radish, cloves, allspice, and both peppers.

4. 4

   Let it simmer until soft, then put into jars and keep airtight.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 45. The excerpt below is the record exactly as published.

a bottle and a half of vinegar. When this has been done, and the apples are quite cool, put them into a good sized pan, and mix the whole of the remaining ingredients (as well as the other half bottle of vinegar) gradually. Stir well until all are thoroughly mixed, and then put into bottles until wanted. Tie wet bladder over the bottles after they have been corked. This is a delicious chutney and has been well tried and proved. . 230. Ege Sauce. : Boil the eggs hard and cut them into small pieces ; then put them into melted butter. 231. Governor’s Sauce (A Canadian Recipe)—Ingredients —1 peck of green tomatoes, a cupful of salt, vinegar, 6 green or red chilies, a teacupful of brown sugar, 1 of scraped horse radish, a a tablespoonful each of cloves and allspice, a teaspoonful each of red and white pepper, 4 large onions

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