Indian Chutney

Ingredients

• a pint of good vinegar
• 1/2 lb. of sour, unripe apples
• 4 ozs. of stoned raisins
• 8 ozs. of brown sugar
• 2 ozs. of garlic
• 2 ozs. of mustard-seed
• 2 ozs. of powdered ginger
• the same of salt
• 1 oz. of cayenne

Method

1. 1

   Boil together a pint of vinegar with 1/2 lb. of sour apples until pulped and cool.

2. 2

   Pound the raisins, garlic, and mustard-seed separately, then mix with ginger, salt, and cayenne.

3. 3

   Combine all ingredients and place in an earthenware jar by the fire until the next morning.

4. 4

   Store in small jars.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 281. The excerpt below is the record exactly as published.

a pint of good vinegar with x/z lb. of sour, unripe apples, peeled, cored, and quartered. When pulped and cool, add, first pounding them sepa- rately in a mortar and afterwards to- gether, the following ingredients : 4 ozs. of stoned raisins, 8 ozs. of brown sugar, 2 ozs. of garlic, and 2 ozs. of mustard-seed ; mix these well with 2 ozs. of powdered ginger, the same of salt, and I oz. of cayenne

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