Tomato Chutney

Ingredients

• two pounds ripe tomatoes
• two pounds sugar
• one-half pound green ginger
• one pound raisins stoned
• one-fourth pound of salt
• one ounce garlic
• one-half ounce powdered chillies
• one quart vinegar

Method

1. 1

   Place the tomatoes in a shallow pan and put in an oven till they crack, when the skins can be readily removed.

2. 2

   Peel and core and boil them with half of the vinegar for 10 minutes.

3. 3

   Pound or grind the ginger, garlic, and raisins with enough vinegar to make them into a paste.

4. 4

   Boil the sugar with the remainder of the vinegar into a thick syrup.

5. 5

   Mix all the ingredients together with the salt and chillies, and boil till the fruit and syrup run the one way when put on a plate held sideways.

6. 6

   Bottle and seal.

As published

This recipe was extracted from The Rural cook book (1907), page 138. The excerpt below is the record exactly as published.

Tomato Chutney. — Two pounds ripe tomatoes, two pounds sugar, one- half pound green ginger, one pound raisins stoned, one-fourth pound of salt, one ounce garlic, one-half ounce powdered chillies, one quart vinegar

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