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.

Ingredients:

20 ripe plum tomatoes
15g raisins
20g sea salt
15g sugar
30g chillies, finely sliced
15g ground garlic
20g mustard powder
100ml vinegar

Method:

Coarsely chop the tomatoes, combine with the vinegar and the other ingredients then set aside to marinate over night.

The following day, bring to a boil, reduce to a simmer, over and cook gently for about 30 minutes, until the tomatoes are soft and pulpy.

Set aside to cool slightly then pot into warmed jars. Seal with vinegar-proof lids and store.

Once opened, keep in the refrigerator.

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.