Tomato Chutney

Ingredients

• One peck of green tomatoes
• six large green peppers
• six onions
• one cup of salt
• two pounds of brown sugar
• quarter of a pound of mustard-seed
• one ounce of powdered cloves
• one ounce of powdered cinnamon
• one ounce of powdered ginger
• one ounce of black pepper
• half an ounce of allspice
• quarter of an ounce of cayenne pepper
• quarter of an ounce of ground mustard

Method

1. 1

   Chop onions and peppers fine, slice tomatoes thick, sprinkle salt over all.

2. 2

   Drain off salt and water, put tomatoes in a kettle.

3. 3

   Mix sugar and spices, stir into tomatoes, cover with vinegar, and boil slowly for two hours.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 127. The excerpt below is the record exactly as published.

Tomato Chutney. One peck of green tomatoes ; six large green peppers ; six onions ; one cup of salt. Chop onions and peppers fine, slice the tomatoes about quarter of an inch thick, 258 PICKLES AND CATCHUPS. and sprinkle the salt over all. In the morning drain off all the salt and water, and put the tomatoes in a porcelain- lined kettle. Mix together thoroughly two pounds of brown sugar ; quarter of a pound of mustard- seed ; one ounce each of powdered cloves, cinnamon, ginger, and black pepper ; half an ounce of allspice ; quarter of an ounce each of cayenne pepper and ground mustard. Stir all into the tomatoes ; cover with cider vinegar, — about two quarts, —and boil slowly for two hours. Very nice, but very hot. If wanted less so, omit the cayenne and ground mustard. •Ripe Cucumber or Melon-Rind Pickles. Pare, seed, and cut lengthwise into four pieces, or in thick slices. Boil an ounce of alum in one gallon of water, and pour over them, letting them stand at least half a day on the back of the stove. Take them out, and let them lie in cold water until cold. Have ready a quart of vinegar, three pounds of brown sugar, and an ounce of stick-cinnamon and half an ounce cloves. Boil the vine- gar and sugar, and skim ; add the spices and the melon rind or cucumber, and boil for half an hour. Sweet-Pickled Peaches, Pears, or Plums. Seven pounds of fruit; four pounds of brown sugar; one quart of vinegar ; one ounce of cloves ; two ounces of stick- cinnamon. Pare the peaches or not, as liked. If unpared, wash and wipe each one to rub off the wool. Boil vinegar and sugar, and skim well ; add spices, stick- ing one or two cloves in each peach. Boil ten minutes, and take out into jars. Boil the sirup until reduced one- half, and pour over them. Pears are peeled and cored ; CANDIES. 259 apples peeled, cored, and quartered. They can all be put in stone jars ; but Mason's cans are better. Tomato Catchup. Boil one bushel of ripe tomatoes, skins and all, and, when soft, strain through a colander. Be sure that it is a col- ander, and not a sieve, for reasons to be given. Add to this pulp two quarts of best vinegar ; one cup of salt ; two pounds of brown sugar ; half an ounce of cayenne pepper ; three ounces each of powdered allspice and mace ; two ounces of powdered cinnamon

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