Indian Chutney

Ingredients

• 1 qt. malt vinegar
• 4 oz. ground ginger
• 1 lb. sour apples
• 2 oz. dry mustard
• 14 lb. onions
• 4 oz. salt
• 1 lb. moist sugar
• 14 oz. cayenne pepper
• 14 lb. raisins
• 4 cloves garlic

Method

1. 1

   Peel, core and slice apples.

2. 2

   Peel and coarsely chop onions.

3. 3

   Stone and quarter raisins.

4. 4

   Chop the garlic finely.

5. 5

   Cook apples, onions and garlic with salt, sugar and vinegar until quite soft and pass thru a fine hair sieve.

6. 6

   Add raisins, mustard, ginger and Cayenne — mix well together — turn into a jar, let stand in a warm place until the following day.

7. 7

   Have ready some perfectly dry wide necked small bottles or jars, fill them with the Chutney and cover so as to exclude the air.

8. 8

   This Chutney may be kept for a year or two.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 50. The excerpt below is the record exactly as published.

INDIAN CHUTNEY. 1 qt. malt vinegar. 4 oz. ground ginger. 1 lb. sour apples. 2 oz. dry mustard. 14 lb. onions. 4 oz. salt. 1 lb. moist sugar. 14 oz. cayenne pepper. 14 lb. raisins. 4 cloves garlic

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