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Chutney

This is an Indian preparation consisting of a mixture of sweet, sour, and hot ingredients. It cannot however, be prepared in England to resemble exactly that which is made in the East, as, of course, the fresh fruits requisite for it cannot be obtained. The principal kinds are known as Madras, Tirhoot, Bengal Club, Mango, Lucknow, and others called after the names of their inventors. They are used as a relish to meat, and are frequently added to curries. A substitute for the real article may be made as follows. Put into a marble mortar four ounces of salt, four ounces of raisins, stoned and minced very finely, three ounces of onions, and three ounces of garlic, also finely minced, two ounces of mustard-seed well bruised, and half an ounce of cayenne pepper. Pound these well, then mix with them very gradually fourteen ounces of sour apples, weighted after they have been pared and cored, and boiled with one pint of strong brown vinegar, and four ounces of sugar. Mix the ingredients thoroughly, bottle the preparation, and cork tightly. The longer this sauce is kept the better it will be. Time to prepare, about one hour and a half. Probable cost, 1s. 3d. per pint. It is used like mustard with cold meat, and for sauces and gravies.