Tomato Chutney (Green)

Ingredients

• 5 lb. of sliced tomatoes
• 12 oz. of loaf sugar
• ½ lb. of sliced onions
• four or five chillies halved or quartered
• five or six cloves
• about half an inch of bruised cinnamon stick
• sufficient good vinegar to cover them

Method

1. 1

   Drain sliced tomatoes with salt for 24 hours, then cover with vinegar and add sugar, onions, chillies, cloves, and cinnamon.

2. 2

   Stew gently until tender, then jar while hot.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 59. The excerpt below is the record exactly as published.

Tomato Chutney (Green).— Choose the tomatoes when full-grown, but before they have coloured, and slice them rather thickly into a clean, coarse, hair sieve (sprinkling salt over each layer of slices), and let them all drain for twenty-four hours. Now place 51b. of these sliced tomatoes into an enamelled pre- serving pan and pour over them sufficient good vinegar to cover them entirely, then add 12oz. of loaf sugar, ^lb. of sliced onions (do not use the Spanish ones, they are too watery), four or five chillies halved or quartered (failing chillies use an equivalent amount of whole black peppercorns), five or six cloves, and about half an inch of bruised cinnamon stick

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