Victorian Tomato Chutney is a traditional Anglo-Indian recipe from the 1860s for a classic pickle of tomatoes with chillies and raisins in a preserving vinegar base that shows the evoluton of Indian chatni into British chutney. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Victorian Tomato Chutney.
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This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.
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Original Recipe
331.—Tomato or Love-apple Chutnee
Ingredients:—Two hundred large ripe love-apples, four ounces of raisins, seven ounces of salt, four
ounces of sugar, eight ounces of chilies, finely sliced, four ounces of ground garlic, and seven
ounces of ground mustard-seed.
Parboil the tomatoes in a quart of vinegar, add the other ingredients, and allow the whole to stand
for ten to twelve hours; then boil it for twenty to thirty minutes over a slow fire; when cold, bottle it.
Modern Redaction
This is a really interesting recipe, that shows the evolution of Indian fresh pickle or chatni into British-style chutneys preserved in vinegar.