Indianside

Tomato Chutney

Name: Tomato Chutney
Cuisine: Indian
Ingredients: every pound of tomatoes; a half-pound of sugar; a quarter of a pound of raisins; a couple of good-sized Spanish onions; a little garlic; half a teaspoonful of cayenne pepper; two teaspoonsful of ground ginger; salt; a pint of vinegar

From The book of plain cooking, 1904

An easily made and delicious chutney.

Presented as published in 1904. 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

1479Calories

11 gProtein

356 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories1479 kcal

Protein11 g

Carbohydrates356 g

Fiber17 g

Sugars321 g

Total Fat2.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol0 mg

Sodium810 mg

Potassium2350 mg

Calcium202 mg

Iron5.6 mg

Magnesium127 mg

Phosphorus308 mg

Zinc1.7 mg

Copper0.7 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C73 mg

Vitamin A214 mcg

Vitamin E3 mg

Vitamin K42 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate115 mcg

Choline59 mg

Caffeine0 mg

Water1177 g

As published

This recipe was extracted from The book of plain cooking (1904) by Ethel Archer, page 32. The excerpt below is the record exactly as published.

Tomato Chutney This is an easily made and delicious chutney. To every pound of tomatoes put a half-pound PLAIN COOKING 105 of sugar, a quarter of a pound of raisins stoned and chopped, a couple of good-sized Spanish onions, a little garlic, half a teaspoonful of cayenne pepper, two teaspoonsful of ground ginger, and salt. Put these ingredients into a pint of vinegar

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