Recipes > Sauces & Spreads > Chutney > Oriental Chutney

Oriental Chutney


  • 3 pounds of tart apples
  • 1 pound of stoned tamarinds
  • 3/4 pound of seeded raisins
  • 1 head of garlic
  • 2 pods of red pepper
  • 1 ounce of grated ginger roots
  • 1 pint of brown sugar
  • 1 tablespoon of currant jelly
  • 1 tablespoon of thick tomato catsup


Peel and core the apples. Mix with the tamarinds, raisins, garlic, red pepper, and ginger roots. Pound all together until reduced to a pulp. Add to the mixture the brown sugar, currant jelly and thick tomato catsup. Blend well with a wooden spoon. Put in small jars and seal. This chutney improves with age and is most pungent.


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Civic League Cook Book (1913).

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