Tomato Chutney

Ingredients

• Put four pounds of chopped, ripe tomatoes
• one pound of sliced apples
• half a dozen small white onions
• a pint and one-half of best cider vinegar
• add one pound of brown sugar
• an ounce of crushed mustard seed
• half an ounce of grated ginger root
• four ounces of salt
• half a small teaspoon of cayenne

Method

1. 1

   Combine all ingredients in a porcelain kettle.

2. 2

   When it begins to boil, rub through a sieve and set aside to cool.

3. 3

   Stir daily for three or four days, then cork tightly in small jars.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 122. The excerpt below is the record exactly as published.

TOMATO CHUTREY. Put four pounds of chopped, ripe tomatoes in por- celain kettle with one pound of sliced apples, half a dozen small white onions finely minced, and a pint and one-half of best cider vinegar. When it begins to boil add one pound of brown sugar, an ounce of crushed mustard seed, half an ounce of grated ginger root, four ounces of salt, half a small teaspoon of cayenne

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