Indian Chutney
From Cassell's dictionary of cookery, 1892
Serves 3
A savory condiment.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 737. The excerpt below is the record exactly as published.
Indian Chutney. — Boil together a pint of good vinegar with half a pound of sour, unripe apples, peeled, cored; and qviartered. "When pulped and cool, add, first pounding them separately in a mortar and afterwards together, the following ingredients : — Four ounces of stoned raisins, eight ounces of brown sugar, two ounces of garlic, and two oimces of mus- tard-seed ; mix these well with two ounces of powdered ginger, the same of salt, and one ounce of cayenne
Cook this with the app: pantry check, scaling, and the assistant.