INDIAN CHETNEY SAUCE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (11)

8 oz. of sharp, sour apples, pared and cored ↝ Apple, raw [Apples]
8 oz. of tomatoes ↝ Tomatoes, raw [Tomatoes]
8 oz. of salt ↝ Salt, table, iodized [Spices and Herbs]
8 oz. of brown, sugar ↝ Sugars, brown [Sweets]
8 oz. of stoned raisins ↝ Raisins [Dried fruits]
4 oz. of cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
4 oz. of powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
2 oz. of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
2 oz. of shalots
3 quarts of vinegar ↝ Vinegar [Mustard and other condiments]
1 quart of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (4)

Chop the apples in small square pieces, and add to them the other ingredients.
Mix the whole well together, and put in a well-covered jar.
Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation.
Strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish.

Original Text

INDIAN CHETNEY SAUCE.

452. INGREDIENTS.—8 oz. of sharp, sour apples, pared and cored; 8 oz. of tomatoes, 8 oz. of salt, 8 oz. of brown, sugar, 8 oz. of stoned raisins, 4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2 oz. of shalots, 3 quarts of vinegar, 1 quart of lemon-juice.

Mode.—Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish.

Seasonable.—Make this sauce when tomatoes are in full season, that is, from the beginning of September to the end of October.

PICKLES.—The ancient Greeks and Romans held their pickles in high estimation. They consisted of flowers, herbs, roots, and vegetables, preserved in vinegar, and which were kept, for a long time, in cylindrical vases with wide mouths. Their cooks prepared pickles with the greatest care, and the various ingredients were macerated in oil, brine, and vinegar, with which they were often impregnated drop by drop. Meat, also, after having been cut into very small pieces, was treated in the same manner.

Notes

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