Indian Chutney

Name: Indian Chutney
Ingredients: four pounds of green gooseberries or apples; two pints of vinegar; one pound of brown sugar; one pound of raisins; one ounce of garlic; one ounce of ground ginger; one ounce of allspice; half an ounce of cayenne pepper; a quarter of a pound of salt

From The handy dictionary of cookery, 1890

Best after six weeks but improves with age.

Presented as published in 1890. 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

3507Calories

23 gProtein

862 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories3507 kcal

Protein23 g

Carbohydrates862 g

Fiber35 g

Sugars739 g

Total Fat7.4 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.4 g

Omega-30.1 g

Cholesterol0 mg

Sodium44296 mg

Potassium4960 mg

Calcium983 mg

Iron21 mg

Magnesium335 mg

Phosphorus622 mg

Zinc3.6 mg

Copper1.9 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C35 mg

Vitamin A303 mcg

Vitamin E4.8 mg

Vitamin K27 mcg

Vitamin B61.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.7 mg

Folate56 mcg

Choline80 mg

Caffeine0 mg

Water1007 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 55. The excerpt below is the record exactly as published.

Indian Chutney. Cut up finely four pounds of green gooseberries or apples. Put them into a pan with two pints of vinegar and one pound of brown sugar ; boil till soft. When cold, add one pound of raisins, stoned, and finely chopped, one ounce of garlic, chopped fine, one ounce of ground ginger, one ounce of allspice, half an ounce of cayenne pepper, a quarter of a pound of salt

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