Friday, April 11, 2014

Tomato Chutney (1932)

Chop two dozen ripe tomatoes, six large onions and eight small red peppers fine and add:
  • four cups of vinegar
  • Two cups of raisins
  • three cups of brown sugar
  • two tablespoons of salt
  • two tablespoons of ginger
  • two tablespoons of cinnamon
  • one tablespoon of cloves
  • one-half tablespoon of mustard
Boil slowly two and a half hours, and seal in preserve jars.

(Origin - "New Orleans Recipes" by Mary Moore Bremer, 1932)

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