Recipes > Sauces & Spreads > Chutney > East India Chutney

East India Chutney


  • 3 pints vinegar
  • 2 ounces of ground mustard
  • 4 ounces of mustard seed
  • 1 ounce of cayenne pepper
  • 1/4 ounce of turmeric
  • 1 pound of brown sugar
  • scant 1/2 pound of salt
  • 13 large ripe apples
  • 1 pound of seeded raisins
  • 7 large ripe tomatoes
  • 4 small onions
  • 2 cloves of garlic


Into the vinegar put a bag containing the ground mustard, mustard seed, cayenne pepper and turmeric. Add the brown sugar and salt. Chop together the apples, raisins, tomatoes, onions and garlic. Mince fine. Boil in the vinegar mixture for two hours. Press through a colander and bottle while hot. This is fine for cold meat, particularly so with roast pork.


Print recipe/article only


Civic League Cook Book (1913).

comments powered by Disqus