Indianside

Tomato Chutney

Name: Tomato Chutney
Cuisine: Indian
Ingredients: 4 lbs. of ripe tomatoes; | pint of vinegar; 1 lb. brown sugar; 2 ozs. mustard seed; £ oz. garlic, chopped; 1 lb. Sultanas, chopped; i oz. powdered ginger; 2' ozs. salt; As much cayenne as will lie on a sixpence.

From The Samaritan cookery book, 1903

Recipe by Mrs. W. Henderson, Mount Florida.

Presented as published in 1903. 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

3869Calories

50 gProtein

920 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories3869 kcal

Protein50 g

Carbohydrates920 g

Fiber49 g

Sugars791 g

Total Fat27 g

Saturated Fat2.7 g

Monounsaturated Fat14 g

Polyunsaturated Fat7.9 g

Omega-30.1 g

Cholesterol0 mg

Sodium22346 mg

Potassium9135 mg

Calcium1063 mg

Iron24 mg

Magnesium676 mg

Phosphorus1445 mg

Zinc9.5 mg

Copper2.9 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C270 mg

Vitamin A811 mcg

Vitamin E14 mg

Vitamin K164 mcg

Vitamin B63.6 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1.4 mg

Niacin (B3)22 mg

Folate388 mcg

Choline265 mg

Caffeine0 mg

Water2030 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 72. The excerpt below is the record exactly as published.

TOMATO CHUTNEY. 4 lbs. of ripe tomatoes. | pint of vinegar. 1 lb. brown sugar. 2 ozs. mustard seed. As much cayenne as £ oz. garlic, chopped. 1 lb. Sultanas, chopped, i oz. powdered ginger. 2' ozs. salt

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