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Chutney (Variation)

Name: Chutney (Variation)
Yield: 5 servings
Ingredients: Jib. of apples; 2 breakfast-cupfuls of vinegar; Jib. of raisins; Jib. of moist sugar; 2oz. each of garlic; 2oz. each of mustard-seed; 2oz. of ground ginger; half the quantity of cayenne

From The encyclopædia of practical cookery, 1890

Serves 5

This chutney can last for a couple of years.

Presented as published in 1890. 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

729Calories

5 gProtein

187 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories729 kcal

Protein5.3 g

Carbohydrates187 g

Fiber7.9 g

Sugars160 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol0 mg

Sodium29 mg

Potassium965 mg

Calcium79 mg

Iron4.2 mg

Magnesium65 mg

Phosphorus127 mg

Zinc0.9 mg

Copper0.3 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C9.1 mg

Vitamin A61 mcg

Vitamin E1 mg

Vitamin K6.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.1 mg

Folate9 mcg

Choline19 mg

Caffeine0 mg

Water111 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 354. The excerpt below is the record exactly as published.

oz. each of mustai’d-seed and tamarinds, 12oz. of stoned and chopped raisins, and lib. of moist sugar, and stir well. Put the Chutney into bottles, place them near the fire for several days, cork them up, and keep in a cold place until wanted. This is always better for keeping. (2) Core, peel, and quarter Jib. of apples, put them into a saucepan with 2 breakfast-cupfuls of vinegar, and boil to a pulp ; then remove the saucepan from the fire, and let the pulp cool. Stone Jib. of raisins, pound them in a mortar, and mix them up with Jib. of moist sugar and 2oz. each of garlic and mustard-seed, also pounded. Add 2oz. of ground ginger and For details respecting Culinary Processes, Utensils, Sauces, etc. , referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 387 Chutney — continued. half the quantity of cayenne

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