Recipes > Sauces & Spreads > Chutney > Indian Chetney Sauce

Indian Chetney Sauce


  • 8 ounces of sharp, sour apples, pared and cored
  • 8 ounces of tomatoes
  • 8 ounces of salt
  • 8 ounces of brown sugar
  • 8 ounces of stoned raisins
  • 4 ounces of cayenne
  • 4 ounces of powdered ginger
  • 2 ounces of garlic
  • 2 ounces of shalots
  • 3 quarts of vinegar
  • 1 quart of lemon-juice


Chop the apples in small square pieces, and add to them the other ingredients. Mix the whole well together, and put in a well-covered jar. Keep this in a warm place, and stir every day for a month, taking care to put on the lid after this operation; strain, but do not squeeze it dry; store it away in clean jars or bottles for use, and the liquor will serve as an excellent sauce for meat or fish.

Seasonable: Make this sauce when tomatoes are in full season, that is, from the beginning of September to the end of October.


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The Book of Household Management (1861).

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