Green Tomato Chutney Pickle

Ingredients

• eighteen pounds of green tomatoes
• six pounds of onions
• let it stand twelve hours
• four quarts of brown vinegar
• two pounds of Demerara sugar
• half a pound of crushed spices

Method

1. 1

   Slice the tomatoes and onions, sprinkle with salt, and let stand for twelve hours.

2. 2

   Drain and put in a stewpan with vinegar, sugar, and spices in a muslin bag.

3. 3

   Simmer until the tomato skins are tender, then bottle for use.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 70. The excerpt below is the record exactly as published.

GREEN TOMATO CHUTNEY PICKLE SLICE eighteen pounds of green tomatoes and six pounds of onions. Sprinkle each layer with salt and let it stand twelve hours. Then drain and put in stewpan with four quarts of brown vinegar, two pounds of Demerara sugar, half a pound of crushed spices

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