Guava Chutney

Ingredients

• five pounds of guavas
• two pounds of brown sugar
• two quarts of strong vinegar
• two pounds chopped, seedless raisins
• a small minced onion
• one and a half tablespoons of powdered ginger
• four of salt
• two small chopped red-pepper pods

Method

1. 1

   To five pounds of guavas, peeled and crushed free of seed, add two pounds of brown sugar and two quarts of strong vinegar.

2. 2

   Simmer till smooth and thick, then add chopped raisins, minced onion, and let come to a boil.

3. 3

   Remove immediately and add powdered ginger, mustard, salt, and chopped red-pepper pods.

4. 4

   Stir well and let stand overnight.

5. 5

   In the morning, stir again, place on stove, bring to boiling point, then bottle or put in jars, sealing tight.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 122. The excerpt below is the record exactly as published.

GUAVA CHUTNEY To five pounds of guavas, peeled and crushed free of seed, add two pounds of brown sugar, and two quarts of strong vinegar. Simmer till smooth and thick then add two pounds chopped, seedless raisins, a small minced onion, (or head of garlic) and let come to a boil. Remove immediately at this point and add one and a half tablespoons (small) each of powdered ginger and mustard; four of salt, and two small chopped red-pepper pods

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