Chutney, Superior Bengal

Ingredients

• nine or ten green codlins
• a pint and a half of vinegar
• half an ounce of cochineal
• one dram of powdered cinnamon
• one dram of black pepper
• half a dram of powdered cloves
• half a dram of powdered nutmeg
• two drams of powdered coriander seed
• two drams of crushed mustard seed
• an ounce and a half of powdered ginger
• a small head of garlic chopped fine
• a quarter of a pound of Demerara sugar
• a quarter of a pound of sultana raisins chopped fine
• two drams of cayenne
• fifty red capsicums
• a quarter of a pound of salt

Method

1. 1

   Boil green codlins in vinegar until soft, pass through a sieve.

2. 2

   Add remaining ingredients and boil for twenty minutes, stirring constantly.

3. 3

   Put into bottles and tie down when cold.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Recipes for the million (1891), page 43. The excerpt below is the record exactly as published.

CHUTNEY, Superior Bengal. — Boil nine or ten green codlins in a pint and a half of vinegar, and when soft pass through a sieve so as to remove the pips, core, and skin ; then add half an ounce of cochineal, one dram of powdered cinnamon, one dram of black pepper, half a dram of powdered cloves, half a dram of powdered nutmeg, two drams of powdered coriander seed, two drams of crushed mustard seed, an ounce and a half of powdered ginger, a small head of garlic chopped fine, a quarter of a pound of Demerara sugar, a quarter of a pound of sultana raisins chopped fine, two drams of cayenne, fifty red capsicums, and a quarter of a pound of salt

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