Chutney Sauce

Name: Chutney Sauce
Yield: 15 servings
Ingredients: Sixteen large ripe tomatoes; sixteen sour apples; sixteen onions chopped fine; three large red peppers chopped fine; two pounds seeded raisins; three teaspoons salt; two cups brown sugar; one quart vinegar

From The Toronto Cook Book, 1915

Serves 15

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 174. The excerpt below is the record exactly as published.

Chutney Sauce Sixteen large ripe tomatoes, sixteen sour apples, sixteen onions chopped fine, three large red peppers chopped fine, two pounds seeded raisins, three teaspoons salt, two cups brown sugar, one quart vinegar

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