Ingredients:—Four pounds of ripe tamarinds without the stones, a quarter of a pound each of ground
chilies, ginger, and garlic, two ounces of ground cinnamon, half a pound of picked currants, half a
pound of raisins (the small Cabool are the best), two pounds of soft sugar, a quarter of a pound of
salt, and a quart of vinegar.

Put the whole into a glazed earthen preserving-pan, pour over it a quart of vinegar or syrup, or as
much as will entirely cover the mixture, and mix all well together; then allow it to simmer over a
quick fire until the vinegar or syrup is absorbed and the chutnee thickened to the required
consistency; it must be stirred during the whole time it is on the fire.

N.B.—The two pounds of sugar and the quart of vinegar may be made into syrup or used separately.

Modern Redaction

Ingredients:

500g ripe tamarinds (stones removed)
30g chilli paste
30g ginger paste
30g garlic paste
1 tbsp ground cinnamon
60g currants
60g raisins
250g soft brown sugar
2 tbsp salt
285ml vinegar
More vinegar, to cover

Method:

Combine all the ingredients in an enamelled pan then pour over enough additional ingredients to just cover everything. Stir well to combine, bring to a simmer and contine cooking for about 20 minutes, or until all the liquid has been absorbed.

Stir occasionally during the cooking process. Once the chuteny has reached your desired level of thickness spoon into warmed jars, cover with vinegar-proof lids. Secure tighly then allow to cool completely before storing in a cook, dark, cupboard.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.