Chutney

Ingredients

• 1 1/2 lbs. Loaf Sugar
• 1 lb. Salt
• 1 1/2 ozs. Garlic
• 1 lb. Onions chopped finely
• 1 lb. Ginger
• 2 ozs. dried Chillies
• 1 lb. Mustard Seed
• 1/2 lb. Raisins stoned and chopped
• 3 pints Vinegar
• 2 cloz. Apples

Method

1. 1

   Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder.

2. 2

   Pound the rest of the ingredients in a mortar (except the mustard seed); mix well with a wooden spoon.

3. 3

   Put it into jars and tie it down.

4. 4

   The chutney will keep for a year or two.

Nutrition per serving

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 58. The excerpt below is the record exactly as published.

X lb. Salt, t ]/z ozs. Garlic, X lb. Onions chopped finely, X lb- Ginger, 2 ozs. dried Chillies, X lb. Mustard Seed, % lb. Raisins stoned and chopped, 3 pints Vinegar, 2 cloz. Apples. Method. — Soak the ginger two or three days in part of the vinegar, then boil the apples tender in the remainder. Pound the rest of the ingredients in a mortar (except the mustard seed) ; mix well with a wooden spoon. Put it into jars and tie it down. The chutney

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