Dry Fruit Chutney

Ingredients

• a quarter pound of garlic
• half a pound of currants
• half a pound of dried apricots
• half a pound of dates
• half a pound of dried chillies
• half a pound of moist sugar
• one pound of dry ginger
• one pound of stoned raisins
• one pound of almonds
• one pound of figs
• one tablespoonful of salt
• a tablespoonful of powdered allspice
• vinegar sufficient to moisten the whole mass

Method

1. 1

   Place all ingredients in a large vessel, pour on vinegar to moisten, allow to soak for a day, grind to a paste, and store in bottles or jars.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 15. The excerpt below is the record exactly as published.

half a pound of salt, and place in the sun for half a day. Take a quarter pound of green ginger and a quarter pound of garlic, half a pound each of stoned plums, currants, almonds, and dry dates. Chop all rather fine, and mix with one pound of chillie powder. In a quart of vinegar boil the hmes or lemons, and when the fruit turns brown add all the other ingredients, bottling when cold. Dry Fruit Chutney. — Take a quarter pound of garlic, half a pound each of currants, dried apricots, dates, dried chillies, moist sugar, and dry ginger; one pound each stoned raisins, almonds, and figs, one tablespoonful of salt, and a tablespoonful of powdered allspice. Place all in a soup tureen, or other large vessel (crockery), pour on vinegar sufficient to moisten the whole mass ; allow it to soak for a whole day, after which grind to a paste, and put away in bottles or jars. Sweet Bengal Chutney. — Take the following in- gredients : quarter pound each of raisins, currants, chillier, and garlic, half a pound of almonds and dates, two tablespoonfuls of moist sugar, a root of ginger, one dessertspoonful of salt. Gi-ind all to a smooth paste, mix 36 A NGLO- INDIA N COOKER Y. in a bottle of vinegar, and put away in chutney bottles or jars. Kashmsr© Chutney. — G-rind to a paste the following : — quarter pound each of mustard seed, stoned raisins, chillies, and salt ; half a pound each of green ginger and garlic. Dissolve one pound of mois

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