Indian Chutney
A historical recipe from The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909).
A historical recipe
The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Project Gutenberg eBook #68909.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Auxiliary cook book, by Hebrew Sheltering Guardian Society. Auxiliary Society (1909). Digitised by Project Gutenberg, eBook #68909 (https://www.gutenberg.org/ebooks/68909). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by a demonym leading its title: Indian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two quarts of chopped apples
- two quarts of green tomatoes
- one pound of raisins
- three cups brown sugar
- one cup lemon juice
- three cups vinegar
- a cup salt
- one teaspoon cayenne
- one tablespoon ginger
- one small onion
Method
- Put together two quarts of chopped apples, two quarts of green tomatoes, one pound of raisins, three cups brown sugar, one cup lemon juice, one small onion chopped, three cups vinegar, one-half a cup salt, one teaspoon cayenne, one tablespoon ginger.
- Mix and let stand in an earthen dish over night;
- next morning boil till tender.
- Mrs.
- Freeman