Chutney Sauce

Ingredients

• Four pounds of apples
• a quart of vinegar
• three pounds of brown sugar
• one pound of currants
• one pound of raisins
• half a pound of salt
• quarter pound of ginger
• three ounces of clear garlic
• one ounce of red pepper

Method

1. 1

   Cut four pounds of apples in quarters and boil until tender in a quart of vinegar.

2. 2

   Boil in another quart of vinegar three pounds of brown sugar.

3. 3

   Mix both together, and when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper.

4. 4

   The fruit must be minced fine.

Nutrition per serving

As published

This recipe was extracted from The bachelor and the chafing dish (1895) by Deshler Welch, page 25. The excerpt below is the record exactly as published.

Chutney Sauce. — Four pounds of apples cut in quarters, and boil until tender in a quart of vinegar. Now boil in another quart of vinegar three pounds of brown sugar. Mix both together, and, when cold, add one pound of currants, one pound of raisins, half a pound of salt, quarter pound of ginger, three ounces of clear garlic, and one ounce of red pepper

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