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Indian Chutney
From Tried favourites cookery book, 1909
Serves 9
Presented as published in 1909. 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
445Calories
4 gProtein
111 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories445 kcal
Protein3.8 g
Carbohydrates111 g
Fiber6.9 g
Sugars85 g
Total Fat1.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium19677 mg
Potassium632 mg
Calcium81 mg
Iron3.5 mg
Magnesium77 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.2 mg
Manganese2.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A70 mcg
Vitamin E1.1 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate12 mcg
Choline14 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 81. The excerpt below is the record exactly as published.
Indian Chutney. 1 lb. best Raisins (stoned), 1 lb. Tamarinds (stoned). 3 oz. Garlic (peeled). Mince all these to a very fine pulp. 3 lbs. Sour Apples, 1 lb. Coarse Sugar, 2 quarts Brown Vinegar, i lb Salt, 1 oz. Cayenne Pepper, 2 oz. Ground Ginger. 3 oz. Mustard
Cook this with the app: pantry check, scaling, and the assistant.