Tomato Chutney
From Culinary jottings, 1885
Use anchovy vinegar for best results.
Presented as published in 1885. 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
64Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories64 kcal
Protein2.6 g
Carbohydrates14 g
Fiber3.3 g
Sugars8.5 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium52 mg
Potassium728 mg
Calcium51 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A101 mcg
Vitamin E1.3 mg
Vitamin K19 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.4 mg
Folate36 mcg
Choline16 mg
Caffeine0 mg
Water304 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 173. The excerpt below is the record exactly as published.
tomato chutney : — Remove the seeds and watery juice from two or three ripe tomatoes, chop them up with a quarter their bulk of white onion, and season the mince with a little salt ; add a pinch of salt, two green chillies chopped small, and a little bit of celery also chopped, give the whole a dust of black pepper, and moisten it with a tea-spoonful of vinegar
Cook this with the app: pantry check, scaling, and the assistant.