TOMATO CHUTNEY

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

two or three ripe tomatoes ↝ Tomatoes, raw [Tomatoes]
a sixth of their bulk of minced chives or green stem of onion ↝ Chives, raw [Vegetables and Vegetable Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a pinch of sugar ↝ Sugar, NFS [Sugars and honey]
the skin of two green chillies chopped small ↝ Peppers, hot chili, green, raw [Vegetables and Vegetable Products]
a little bit of celery also chopped ↝ Celery, raw [Vegetables and Vegetable Products]
a dust of black pepper ↝ Spices, pepper, black [Spices and Herbs]
a teaspoonful of vinegar-anchovy vinegar for choice ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Remove the skin (see page 190), seeds, and watery juice, from two or three ripe tomatoes.
Chop them up with a sixth of their bulk of minced chives or green stem of onion.
Season the mince with a little salt.
Add a pinch of sugar, the skin of 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 teaspoonful of vinegar (anchovy vinegar for choice).

Original Text

For TOMATO CHUTNEY.—Remove the skin (see page 190), seeds, and watery juice, from two or three ripe tomatoes, chop them up with a sixth of their bulk of minced chives or green stem of onion, and season the mince with a little salt; add a pinch of sugar, the skin of 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 teaspoonful of vinegar-anchovy vinegar for choice.

Notes

—