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Mange Chutney Sauce (Bengal Recipe)

Name: Mange Chutney Sauce (Bengal Recipe)
Yield: 20 servings
Ingredients: Ib. of garlic; 114 lbs. of brown sugar; 3 Ib. of salt; 2 bottles of the best vinegar; &% lb. of onions; % Ib. of dried chilies; 3% |b. of mustard seed; 3¢ Ib. of stoned rasins; 2% doz. large unripe sour apples; 3¢ Ib. of powdered ginger

From The Ideal cook book, 1899

Serves 20

This is a delicious chutney and has been well tried and proved.

Presented as published in 1899. 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

860Calories

30 gProtein

126 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein30 g

Carbohydrates126 g

Fiber22 g

Sugars48 g

Total Fat32 g

Saturated Fat3.6 g

Monounsaturated Fat18 g

Polyunsaturated Fat8.8 g

Omega-30.2 g

Cholesterol0 mg

Sodium26442 mg

Potassium1714 mg

Calcium354 mg

Iron24 mg

Magnesium469 mg

Phosphorus796 mg

Zinc7.8 mg

Copper0.9 mg

Manganese28 mg

Vitamin D0 mcg

Vitamin C9.5 mg

Vitamin A3.3 mcg

Vitamin E4 mg

Vitamin K5 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.3 mg

Niacin (B3)11 mg

Folate141 mcg

Choline132 mg

Caffeine0 mg

Water45 g

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 45. The excerpt below is the record exactly as published.

Mange Chutney Sauce (Bengal Recipe)—Ingre- dients— Ib. of garlic, 114 lbs. of brown sugar, 3 Ib. of salt, 2 bottles of the best vinegar, &% lb. of onions, % Ib. of dried chilies, 3% |b. of mustard seed, 3¢ Ib. of stoned rasins, 2% doz. large unripe sour apples, 3¢ Ib. of powdered ginger

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