Tomato Conserve

Ingredients

• 16 units
• 3 of vinegar
• 3 of sugar
• 1 of ginger
• 1 of garlic
• 0.5 of red chillies
• 2 units of olive oil

Method

1. 1

   Pulp the tomatoes, add to 16 units 3 of vinegar and sugar, 1 of ginger and garlic, and 0.5 of red chillies.

2. 2

   Boil and rub through a fine sieve.

3. 3

   Reduce the puree till it hangs from the spoon.

4. 4

   Stir in 2 units of olive oil and bottle.

Nutrition per serving

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 241. The excerpt below is the record exactly as published.

s of sugar to 80 of unboiled guava juice. It is quite impossible to give the absolute number of hours or minutes, ^ so much depends on the fire ; but the later the sugar can be put in, the better for economy. 32. Tipparee, Guava, or Mango Marmalade.— Put the pulp from which the juice for jelly has been strained into a preserving pan, with half the units in sugar. Boil for fifteen minutes, then add sugar to taste if there is not enough, and continue to boil till it sets if poured on a plate. 33. Tomato Chutni. — Skin the tomatoes, and set to dissolve over a slow fire. To every 16 units of pulp add 6 of vinegar and sugar, 1 of salt, 1 of ground ginger, and eitlier 1 or 4 of garlic and red Housekeeper and Cook 345 pepper. Boil till thick, then add 4 of pulped tamarinds and 3 each of sliced green ginger and green chillies. 34. Tomato Conserve.— Pulp the tomatoes, add to 16 units 3 of vinegar and sugar, 1 of ginger and garlic, and ^ of red chillies. Boil and rub through a fine sieve. Reduce the puree till it hangs from the spoon. Stir in 2 units of olive oil

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