Mrs Beetons Jams and Preserves Revisited
Indian Chetney Sauce
3.4lt (6 pints) Vinegar
1.1lt (2 pints) Lemon Juice
680g (1½lb) Sharp, Sour Apples, pared and cored
680g (1½lb) Tomatoes
680g (1½lb) Salt
680g (1½lb) Brown Sugar
680g (1½lb) Stoned Raisins
110g (4oz) Cayenne
110g (4oz) Powdered Ginger
50g (2oz) Garlic
50g (2oz) Shallots
Chop the apples in small square pieces and add to them the other ingredients.
Mix alltogether well and put in a tightly covered sterilised jar.
Keep 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 dry.
Store it away in clean sterilised 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.
INDIAN CHETNEY SAUCE
452. INGREDIENTS - 8 oz. of sharp, sour apples, pared and cored; 8 oz. of tomatoes, 8 oz. of salt, 8 oz. of brown, sugar, 8 oz. of stoned raisins, 4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2 oz. of shalots, 3 quarts of vinegar, 1 quart of lemon-juice.
Mode - 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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