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Chutney Sauce

Name: Chutney Sauce
Yield: 11 servings
Ingredients: twelve ripe tomatoes; twelve large apples; four onions; one pound of raisins (seedless); one pound of brown sugar; three green peppers; two red peppers; two teaspoonfuls of ground ginger; one-third of a teaspoonful of red pepper; a chocolate-cupful of salt; one quart of vinegar

From The national course in home economics, 1917

Serves 11

Presented as published in 1917. 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

466Calories

5 gProtein

116 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories466 kcal

Protein4.9 g

Carbohydrates116 g

Fiber9.9 g

Sugars93 g

Total Fat1.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium10216 mg

Potassium1097 mg

Calcium158 mg

Iron3 mg

Magnesium68 mg

Phosphorus134 mg

Zinc0.8 mg

Copper0.5 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C31 mg

Vitamin A63 mcg

Vitamin E1 mg

Vitamin K32 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.6 mg

Folate35 mcg

Choline26 mg

Caffeine0 mg

Water437 g

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 277. The excerpt below is the record exactly as published.

CHUTNEY SAUCE. Select twelve ripe tomatoes, twelve large apples, four onions, one pound of raisins ( seedless), one pound of brown sugar, three green and two red peppers, two teaspoonfuls of ground ginger, one-third of a tea- spoonful of red pepper and a chocolate-cupful of salt. Add one quart of vinegar

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