Tomato Chutney (Another Way)

Ingredients

• 14 lbs. tomatoes
• 6 large apples or dried apples
• 6 chillies
• 3 ozs. allspice
• 6 or 7 good sized onions
• 2 ozs. whole pepper
• A teaspoonful of mustard
• 1 oz. of cayenne seed
• 2 large pieces of whole ginger
• 3 ozs. cloves
• ½ lb. brown sugar
• Water and vinegar

Method

1. 1

   Take the tomatoes when they are just beginning to color, slice them, and leave them in salt for fourteen hours.

2. 2

   Pour away the juice, put them into a preserving pan with the onions, chillies, mustard seed, allspice, cloves, pepper, cayenne, and ginger.

3. 3

   Cover with equal quantities of treacle, water, and vinegar.

4. 4

   Boil the apples with the brown sugar, mash them well when cooked, and add to the chutney.

5. 5

   The whole takes about an hour and a half after it has commenced to boil.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 125. The excerpt below is the record exactly as published.

TOMATO CHUTNEY (Another Way). 14 lbs. tomatoes 6 large apples or dried 6 chillies apples 3 ozs. allspice 6 or 7 good sized onions 2 ozs. whole pepper A teaspoonful of mustard 1 oz. of cayenne seed 2 large pieces of whole 3 ozs cloves ginger Treacle Water and vinegar ^ lb. brown sugar.

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