Chutney—Indian Recipe

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (8)
  1. The mustard seed must be roasted and dried, then bruised gently, to remove the husk.
  2. The garlic, ginger, and chillies sliced very fine.
  3. The raisins stoned and the sugar made into syrup.
  4. The apples peeled, cored and quartered, then boiled in enough vinegar to cover them.
  5. When all this is done and the apples have become cold, lay them in a pan and sprinkle them first with salt, then with the mustard seed, garlic, chillies, ginger and raisins, and stir them up gradually with the syrup, till the whole is well mixed.
  6. When you must add the remainder of the vinegar, and also the vinegar in which the apples were boiled.
  7. Then give a final stir, which will make the chutney fit for use.
  8. Bottle and cork tightly like pickle.
Original Text
Chutney—Indian Recipe. (Miss Woollett.) 1 lb. moist sugar, ½ lb. of salt, 2 ozs. of garlic, ½ lb. of fresh ginger (green), ½ lb. of fresh chillies, ½ lb. of mustard seed, ½ lb. of raisins, a bottle of vinegar, 15 sour apples. The mustard seed must be roasted and dried, then bruised gently, to remove the husk. The garlic, ginger, and chillies sliced very fine. The raisins stoned and the sugar made into syrup. The apples peeled, cored and quartered, then boiled in enough vinegar to cover them. When all this is done and the apples have become cold, lay them in a pan and sprinkle them first with salt, then with the mustard seed, garlic, chillies, ginger and raisins, and stir them up gradually with the syrup, till the whole is well mixed; when you must add the remainder of the vinegar, and also the vinegar in which the apples were boiled. Then give a final stir, which will make the chutney fit for use. Bottle and cork tightly like pickle.
Notes
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