Indian Chutney (Recipe from 1910)

Indian Chutney (Recipe from 1910) >>>

King Country Chronicle, Volume IV, Issue 249, 9 April 1910, 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.

Indian Chutney recipe converted to metric measurements:

18 sour apples (peeled, cored, chopped)
1.4 liters cider vinegar
450 grams stoned and chopped raisins
450 grams light brown sugar
15 grams salt (about 1 tablespoon)
110 grams finely chopped ginger root (¼ pound)
110 grams chopped onions (¼ pound)
1 garlic clove, chopped
225 grams mustard seed (½ pound), toasted
Cayenne pepper to taste (a shake or two)

Instructions:

Combine all ingredients in a large pot.
Cook over medium heat, stirring constantly to prevent burning, until the apples are soft.
Bottle while hot and seal.

This chutney pairs well with mutton or beef as a spicy condiment.