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Tomato Chutney

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

From The century cook book, 1894

Serves 8

Presented as published in 1894. 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

146Calories

2 gProtein

35 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein1.8 g

Carbohydrates35 g

Fiber2.4 g

Sugars32 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium465 mg

Calcium23 mg

Iron0.6 mg

Magnesium22 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C25 mg

Vitamin A80 mcg

Vitamin E1 mg

Vitamin K15 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.1 mg

Folate28 mcg

Choline13 mg

Caffeine0 mg

Water203 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 95. The excerpt below is the record exactly as published.

Tomato Chutney. Cut up and peel twelve large tomatoes, six onions chopped fine, one cup vinegar, one cup sugar, handful of raisins, chopped fine, salt to taste, one-half teaspoon of cayenne, one-half teaspoon white pepper.

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