English Chutney Sauce

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 lb. of apples, chopped
  • ¾ lb. of raisins, chopped
  • 1 dozen ripe tomatoes, chopped
  • 2 red peppers, chopped
  • 6 small onions, chopped
  • ¼ cup of mint leaves, chopped
  • 1 oz. of white mustard seed
  • ¼ cup salt
  • 2 cups granulated sugar
  • qts. vinegar, boiled and cooled


Salt the chopped tomatoes and let drain in a bag over night. The rest of the ingredients may be put through the meat chop per. This sauce requires no cooking, but should be kept in a crock for ten days, in a convenient place, that it may be stirred every day. Place in wide mouthed bottles, cork and seal.