Tomato Chutney

Ingredients

• a dozen fine ripe tomatoes
• a tablespoonful of salt
• ditto of moist sugar
• one garlic
• six green or red chillies
• two medium-sized green ginger roots

Method

1. 1

   Scald tomatoes in boiling water, remove skin and seeds.

2. 2

   Boil the pulp in the juice until thick, then add salt, sugar, garlic, chillies, and ginger.

3. 3

   Continue boiling until stiff, stirring with a wooden spoon.

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.

Tomato Chutney. — Plunge four ripe tomatoes into boiling water ; keep them there till soft. Then remove the skin and seeds. To the pulp thus left add a teaspoonful of vinegir or lemon juice, an eggspoonful of sugar, ditto of salt, two chillies or capsicums, and half an onion finely minced. Mix well, and serve with curry and rice. I) 84 . 1 NO L(). INDIA N COOKE R Y. BOTTLED CIIUTNIES. You can procure these ready-made in many varieties, but unless coming from friends, or European houses of Imsiness such as Spencers, or Oakes of Madras, and others in Bombay and Calcutta, they are rarely to be relied on. Our Aryan brothers are under the influence of the spirit of the age, equally with the dishonest English tradesman, and the tendency to adulterate is as strong out there as it is here. Griven, then, that the ingredients are procurable, and an Oriental “ connection ” is wanting, the subjoined recipes will, I hope, prove useful. Tomato Chutney. — Select a dozen flne ripe tomatoes, scald them in boiling water, take olf the skin, and seed them. Set aside the pulp, and scjiieeze all the debris through a coarse cloth. Now boil the pulp in the juice till thick, when add a tablespoonful of salt, ditto of moist sugar, and the following, finely chopped : — one garlic, six green or red chillies or capsicums, two medium-sized green ginger roots

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