Sultana Chutney
From Banquets of the nations, 1911
Serves 5
Presented as published in 1911. 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
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 112. The excerpt below is the record exactly as published.
Sultana Chutney. Soak one pound of sultana raisins in thirty ounces of good vinegar till quite soft. Take them out and pound to a soft mass. Now put the vinegar back, along with twelve ounces of sugar, three ounces each of ground green ginger, garlic, and salt, three quarters of an ounce of ground red chillies, and twenty-four almonds blanched and split
Cook this with the app: pantry check, scaling, and the assistant.