Chutney Sauce

Ingredients

• Twelve large ripe tomatoes
• 2 pounds ripe apples
• 14 pounds brown sugar
• 24 quarts vinegar
• 10 ounces salt
• 10 ounces raisins
• 6 red peppers (very small)
• 6 onions

Method

1. 1

   Peel tomatoes and apples, chop all together fine, and put to simmer for 5 or 6 hours.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 62. The excerpt below is the record exactly as published.

CHUTNEY SAUCE.—Twelve large ripe tomatoes, 2. pounds ripe apples, 14 pounds brown sugar, 24 quarts vine- gar, 10 ounces salt, 10 ounces raisins, 6 red peppers (very small), 6 onions. Peel tomatoes and apples, chop all to- gether (fine), and put to simmer for 5 or 6 hours. Mrs. J. K. Ross. CUCUMBERS IN BRINE.—Make a brine of salt and water, strong enough to hold up an egg or potato. Pick small cucumbers, cutting from the vine, and always have a short piece of stem oneach. Rub off dirt, but do not wash or rub off the little black specks. Cover with a piece of board and weight with a rock to keep the cucumbers pressed under the brine. Mrs. M. SHANACY. PICKLES AND SAUCES. Jos CHILI SAUCE.—To 9 large ripe tomatoes add 3 green peppers, 1 onion chopped fine, 2 cups vinegar, 2 tablespoons sugar, 1 tablespoon salt. Steam 1 hour; add 1 teaspvon ginger, 1 teaspoon allspice, 1 teaspoon cloves ; simmer a few minutes then bottle and seal. Mrs. JACKSON, CELERY SAUCE.—One dozen heads celery and 6 onions, {| pound mustard seed, # pound mustard, 2 cups white sugar, 2 quarts vinegar,

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