Chutney Sauce
From The Rural cook book, 1907
Serves 10
The intense heat of the peppers grows milder with keeping, and the chutney improves and becomes richer in flavor.
Presented as published in 1907. 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 Rural cook book (1907), page 135. The excerpt below is the record exactly as published.
Chutney Sauce.— Eight ounces of tart apples, peeled and cored, eight ounces of peeled tomatoes, eight ounces brown sugar, eight ounces salt, four ounces- -pWdered ginger, four ounces red peppers, two ounces shallots (or onion), two ounces garlic. Pound all together in a mortar (or pass thniugb a chopper set to cut line} and then put all the material! together in a jar with 2J^ pints good vinegar.
Cook this with the app: pantry check, scaling, and the assistant.