Sweet Bengal Chutney

Ingredients

• quarter pound each of raisins
• quarter pound each of currants
• quarter pound each of chillies
• quarter pound each of garlic
• half a pound of almonds
• half a pound of dates
• two tablespoonfuls of moist sugar
• a root of ginger
• one dessertspoonful of salt
• in a bottle of vinegar

Method

1. 1

   Grind all ingredients to a smooth paste, mix in vinegar, and store in chutney bottles or jars.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 15. The excerpt below is the record exactly as published.

half a pound of salt, and place in the sun for half a day. Take a quarter pound of green ginger and a quarter pound of garlic, half a pound each of stoned plums, currants, almonds, and dry dates. Chop all rather fine, and mix with one pound of chillie powder. In a quart of vinegar boil the hmes or lemons, and when the fruit turns brown add all the other ingredients, bottling when cold. Dry Fruit Chutney. — Take a quarter pound of garlic, half a pound each of currants, dried apricots, dates, dried chillies, moist sugar, and dry ginger; one pound each stoned raisins, almonds, and figs, one tablespoonful of salt, and a tablespoonful of powdered allspice. Place all in a soup tureen, or other large vessel (crockery), pour on vinegar sufficient to moisten the whole mass ; allow it to soak for a whole day, after which grind to a paste, and put away in bottles or jars. Sweet Bengal Chutney. — Take the following in- gredients : quarter pound each of raisins, currants, chillier, and garlic, half a pound of almonds and dates, two tablespoonfuls of moist sugar, a root of ginger, one dessertspoonful of salt. Gi-ind all to a smooth paste, mix 36 A NGLO- INDIA N COOKER Y. in a bottle of vinegar

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