The Foods of England | Cookbooks | Diary | Index | Magic Menu |

Random Page
Magic Menu
Really English?
English Service
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee

Apple Chutney

Preserves - Savoury

See: Chutneys

A Chutney based on apples, almost always with other fruit such as peaches, apricots or raisins.

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 vinegir; 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.

Image: The Khaki Kook Book, 1917

Sitemap - This page updated 20/02/2013 - Copyright 2013