Chutney Sauce

Name: Chutney Sauce
Ingredients: Equal parts of sweet chutney and hot chutney; 4 tablespoonfuls, when mixed, an equal measure of brown sauce; 1 teaspoonful French mustard; 1 tablespoonful tomato pulp; 1 gill Plasmon stock; 1 teaspoonful brown colouring; salt to taste

From Plasmon cookery book, 1904

Presented as published in 1904. 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 Plasmon cookery book (1904) by International Plasmon Limited, page 30. The excerpt below is the record exactly as published.

CHUTNEY SAUCE. — Ingredients : Equal parts of sweet chutney and hot chutney ; add 4 tablespoonfuls, ivhen mixed, an equal measure of brown sauce ; 1 teaspoonful French mustard ; 1 tablespoonful tomato pulp ; 1 gill Plasmon stock ; x teaspoonful brown colouring ; salt to taste

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