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 See: Chutneys A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins. See also the commercial Pan-Yan Pickle.  Original Receipt from ‘‘The Curry Cook’s Assistant’ by Daniel Santiagoe, 1887APPLE CHUTNEY. How to make in England. 1/2 lb. Sour Apples, peeled and cored. 1/4 lb. Currants. 1 oz. Chillies (or1/2 oz. Cayenne). 1 Tablespoon Brown Sugar. 4 oz. Salt, or to taste. 1 Eggspoon Pepper, finely ground. 1 oz. Garlic, chopped up fine. 1/4 oz. Green Ginger, chopped up fine. 1/4 lb. Raisins. Mode.-Have the currants and raisins clean, and pound them in grinder or pounder of stone. Now grind the apples and all other ingredients to a smooth paste (I mean, not too thin or in lumps). Now mix these well together with half bottle of best vinegar, and bottle it in tart fruit bottles, corked well. If you require sweeter have more sugar, and if it is too watery put in a little less of vinegar. The above plan of chutney is suitable for cold meats, Curries, etc. In Ceylon, Mango Chutney is made in similar way, but they use tamarind, and when grinding use vinegar to soften the ingredients when grinding. Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)410. BENGAL CHUTNEY (Surrey) One pound of brown sugar, half a pound of salt, half a pound of mustard-seed, washed and pounded : half a garlic, or quarter of a pound of onions chopped finely, quarter of a pound of powdered ginger, half a pound of raisins, stoned and chopped, one ounce of cayenne pepper, three pints of vinegar; thirteen large sour apples, peeled, cored, and cut up, then boiled till tender in the vinegar, and, when tender, bruised with a spoon to a smooth pulp. When cold, mix all the ingredients together, and cover them lightly for a day or two. Then put into jars and cover down tightly. It is best to make half this quantity at a time. Mustard flour may be used instead of mustard seed, and onions instead of garlic. See: Chutneys  Image: The Khaki Kook Book, 1917  |
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