Indian Chutney

Name: Indian Chutney
Ingredients: lbs. pears; I lb. apples; I oz. garlic; I 4 oz. red chillies; I lb. brown sugar; 2 oz. yellow mustard seed; 2 oz. salt; 4 lb. tamarinds; 24 pints vinegar; I lb sultana raisins; I bottle Worcester sauce

From The St. Mungo cookery book, 1904

M. P.

Presented as published in 1904. 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

Nutrition per serving

10553Calories

87 gProtein

2166 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories10553 kcal

Protein87 g

Carbohydrates2166 g

Fiber149 g

Sugars1585 g

Total Fat34 g

Saturated Fat6.7 g

Monounsaturated Fat17 g

Polyunsaturated Fat8.1 g

Omega-30.1 g

Cholesterol0 mg

Sodium22989 mg

Potassium17494 mg

Calcium2966 mg

Iron69 mg

Magnesium2275 mg

Phosphorus3614 mg

Zinc9.4 mg

Copper4.8 mg

Manganese9.7 mg

Vitamin D0 mcg

Vitamin C142 mg

Vitamin A56 mcg

Vitamin E6.5 mg

Vitamin K112 mcg

Vitamin B63.5 mg

Vitamin B120 mcg

Thiamin (B1)8.5 mg

Riboflavin (B2)4.1 mg

Niacin (B3)45 mg

Folate428 mcg

Choline348 mg

Caffeine0 mg

Water12693 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 25. The excerpt below is the record exactly as published.

INDIAN CHUTNEY. lbs. pears. I lb. apples. I oz. garlic. 1 4 oz. red chillies. I lb. brown sugar. 2 oz. yellow mustard seed. 2 oz. salt. 4 lb. tamarinds. 24 pints vinegar. I lb sultana raisins. I bottle Worcester sauce

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