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Tomato Chutney

Name: Tomato Chutney
Yield: 8 servings
Cuisine: Indian
Ingredients: twelve large tomatoes; six onions chopped fine; one cup of vinegar; one cup of sugar; a handful of finely chopped raisins; salt to taste; a half teaspoonful of cayenne; a half teaspoonful of white pepper

From Good Things to Eat as Suggested by Rufus, 1911

Serves 8

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

Nutrition per serving

175Calories

3 gProtein

42 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories175 kcal

Protein2.6 g

Carbohydrates42 g

Fiber4.3 g

Sugars35 g

Total Fat0.6 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium290 mg

Potassium586 mg

Calcium41 mg

Iron0.9 mg

Magnesium29 mg

Phosphorus71 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A80 mcg

Vitamin E1.1 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate43 mcg

Choline18 mg

Caffeine0 mg

Water307 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 74. The excerpt below is the record exactly as published.

TOMATO CHUTNEY— Cut up and peel twelve large to- matoes and to them add six onions chopped fine, one cup of vinegar, one cup of sugar, a handful of finely chopped raisins, salt to taste, a half teaspoonful of cayenne and a half teaspoonful of white pepper

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