Chutney

Ingredients

• 4 lbs. apples
• 2 lbs. sugar
• i£ lbs. raisins
• 2 oz. mustard seed
• I oz. salt
• 1 bottle of vinegar
• oz. pounded garlic
• 1 oz. ground ginger
• pepper.

Method

1. 1

   Pare and core the apples and put them in a jar with the sugar and vinegar.

2. 2

   Cover and boil or bake till the whole is a pulp.

3. 3

   While hot rub through a sieve and put in a jar with the other things.

4. 4

   Stir every day for a week and then bottle.

Nutrition per serving

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 71. The excerpt below is the record exactly as published.

CHUTNEY (Indian). 3 lbs. of apples (chopped). i£ lbs. of chillies. lbs. of dates. 3 lbs. of raisins. 3 lbs. of prunes. 3 lbs. of soft sugar. 2 lbs. of salt. 1 cup of garlic. Boil the apples in three quarts of vinegar till tender. When m cold add the rest of the ingredients, and mix well, then put into jars and place in the sunshine, adding every day sufficient vinegar to keep from becoming too dry, stirring it occasionally. In a fortnight it is ready for use, but it improves by keeping. Mrs. Stewart Wright. APPLE CHUTNEY. £ lb. moist sugar. £ lb. stoned raisins. 2 oz. salt. 2 oz. shalots. 2 oz. mustard seed. 2 oz- ginger root, i oz. garlic, i oz. dried chillies, i pint vinegar. 25 large apples. Peel and core apples, boil till quite soft in the vinegar with the ginger root, which is then removed. Dry the chillies and mus- tard seed in the oven, care being taken not to burn, and remove the husks. Chop the raisins, garlic and shalots, then mix all the ingredients very well together, more vinegar being added if necessary. -More apples can be used if desired. Mrs. William Davidson, South Cave, Yorks. CHUTNEY. 4 lbs. apples. 2 lbs. sugar. i£ lbs. raisins. 2 oz. mustard seed. I oz. 1 bottle of vinegar, oz. salt. oz. pounded garlic. 1 oz. ground ginger. pepper.

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