Tomato Chutney (Recipe from 1909)

Tomato Chutney (Recipe from 1909) >>>

Wairarapa Daily Times, Volume LXII, Issue 9706, 10 November 1909, Page 3

Please let us know if you’ve tried this recipe and if it worked. Feel free to send us a photo, and we’ll publish it along with this recipe. Please note that these are historical recipes and may require some adjustments to align with contemporary tastes and ingredients.

Tomato Chutney (Metric)

• 1.8 kg ripe tomatoes

• 450 g apples (quartered, no need to core or peel)

• 6 onions (skinned and chopped)

• 110 g salt

• 30 g mustard powder

• 15 g ground ginger

• A pinch of cayenne pepper

• 750 ml vinegar

• 450 g moist sugar

• A handful of stoned and chopped raisins

Method

1. Wipe the tomatoes with a dry cloth, divide them, and place in a preserving pan.

2. Add apples, onions, salt, mustard, ginger, cayenne, and vinegar.

3. Bring slowly to the boil.

4. Add sugar and simmer until the mixture is reduced to a pulp.

5. Pass through a sieve, stir until cold, then add the raisins.

6. Bottle the chutney the next day, store in a cool, dry place, and let it mature for at least 6 weeks before using.