India Chutney

Ingredients

• two quarts of pared, cored, and sliced tart apples
• the same quantity of green tomatoes
• one pound of stoned raisins
• three cloves of garlic
• one shallot
• one pint and a half of brown sugar
• one pint of lemon juice
• one pint and a half of vinegar
• one gill of salt
• one teaspoonful of cayenne
• one table-spoonful of powdered ginger

Method

1. 1

   Grate garlic and shallot.

2. 2

   Combine all ingredients in a jar and let stand overnight.

3. 3

   Heat in a kettle of cold water to boiling, then boil for six hours, stirring occasionally.

4. 4

   Fill jars and seal.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 449. The excerpt below is the record exactly as published.

India Chutney. The proportions are : two quarts of pared, cored, and sliced tart apples, the same quantity of green tomatoes, chopped fine, one pound of stoned raisins, chopped fine, three cloves of garlic, one shallot, one pint and a half of brown sugar, one pint of lemon juice, one pint and a half of vinegar, one gill of salt, one teaspoonful of cayenne, and one table-spoonful of powdered ginger

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