Himalaya Chutnee

Ingredients

• 8 lbs. green apples
• 1 lb. sultana raisins
• 1 lb. brown sugar
• 1 oz. birdseye chilies
• 2 oz. whole mustard
• 4 oz. garlic
• 4 oz. coarse salt
• 1¼ bottles brown vinegar

Method

1. 1

   Chop all the ingredients very fine, then add the salt, vinegar and sugar; put in a jelly pan on a slow fire and let it stew till soft like a pulp.

2. 2

   This is very good when bottled and well corked.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 74. The excerpt below is the record exactly as published.

a lb. brown sugar, ¥ |b. salt, 4 Ib. garlic, 4 lb. onions, % lb. ginger, &% lb. mustard seed or cayenne pepper, % Ib. raisins, stoned and chopped fine, 15 large apples (sour), 3 pts. best vinegar. Boil the apples, onions, and garlic in the vinegar, rub this through a sieve, steep the mustard seed in vinegar, then shred it fine ; add all together and mix well. Bottle when cold. it is much more of a relish than pickles. 436. Himalaya Chutnee—lIngredients—8 lbs. green apples, 1 Ib. sultana raisins, I lb. brown sugar, I oz. birdseye chilies, 2 oz. whole mustard, 4 0z. garlic, 4 oz. coarse salt, 114 bottles brown vinegar

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