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Chutney Sauce

Name: Chutney Sauce
Yield: 13 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 13

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

Nutrition per serving

483Calories

4 gProtein

122 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories483 kcal

Protein3.8 g

Carbohydrates122 g

Fiber9.5 g

Sugars59 g

Total Fat1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium576 mg

Potassium1188 mg

Calcium79 mg

Iron2.7 mg

Magnesium51 mg

Phosphorus118 mg

Zinc0.5 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C38 mg

Vitamin A68 mcg

Vitamin E0.9 mg

Vitamin K13 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.9 mg

Folate27 mcg

Choline18 mg

Caffeine0 mg

Water420 g

Estimated from matched ingredients across 13 servings.

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.