Rub loz. of butter till quite fine in 21b. of flour, put in
a saltspoonful of salt, and stir in sufficient cold water✪ Chuppatee to
make a stiff paste. Dip a cloth in hot water and roll the
paste in it, leaving it for ten minutes ; afterwards knead it,
and leave for ten minutes longer. Divide the paste into
small balls about the size of a walnut, and roll them out very
thin ; prick them all over with a fork, lay on a sheet of
white paper spread over a baking-sheet, and bake in a brisk
oven. They are very nice served hot and eaten with butter.
CHURNING.— -See Butter.
CHUTNEY— As an Indian word this would probably
be more often spelled “ Chutnee,” but custom has allowed
us to introduce the term, as well as all that it embraces,
into our own language; therefore has it undergone certain
modifications to meet British tastes and requirements.
Chutney proper, as manufactured in India, is a powerful
condiment, prepared by mixing a variety of fruits, sugar,
vinegar, and spices in such an able manner that no
particular flavour predominates. A very admirable
Chutney is that made by the Begum Company, of
London.
The fruit mostly found in Chutney is apple, but capital
varieties will be found under Elderberries, Goose-
berries, Mangoes, Tamarinds, and Tomatoes.
(1) Remove the peels and cores from 21b. of green cooking
apples, chop them up, put them into a saucepan with 3 break-
fast-cupfuls of vinegar, and boil to a pulp. Turn the pulp
out into a basin, and when cold mix in loz. each of chillies and
garlic, 2oz. of shallots, all finely chopped, loz. of ground ginger,
2oz. of salt, 4oz. each of mustai’d-seed and tamarinds, 12oz. of
stoned and chopped raisins, and lib. of moist sugar, and stir
well. Put the Chutney into bottles, place them near the fire
for several days, cork them up, and keep in a cold place until
wanted. This is always better for keeping.
(2) Core, peel, and quarter Jib. of apples, put them into a
saucepan with 2 breakfast-cupfuls of vinegar, and boil to
a pulp ; then remove the saucepan from the fire, and let the
pulp cool. Stone Jib. of raisins, pound them in a mortar, and
mix them up with Jib. of moist sugar and 2oz. each of garlic✪ Chutney and
mustard-seed, also pounded. Add 2oz. of ground ginger and
For details respecting Culinary Processes, Utensils, Sauces, etc. , referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
387
Chutney — continued.
half the quantity of cayenne, pound the whole well together,
mixing-, them thoroughly, and turn the mass into the saucepan
with the apples. When they are all thoroughly incorporated,
put the Chutney into an earthenware jar, and keep this in a
warm place until the next day ; then put the Chutney into small
jars, tie them down, and it is ready for use. Chutney prepared
in this way will remain g'ood for a couple of years.
Page 354 · 3 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rub loz. of butter till quite fine in 21b. of flour, put in a saltspoonful of salt, and stir in sufficient cold water to make a stiff paste. Dip a cloth in hot water and roll the paste in it, leaving it for ten minutes ; afterwards knead it, and leave for ten minutes longer. Divide the paste into small balls about the size of a walnut, and roll them out very thin ; prick them all over with a fork, lay on a sheet of white paper spread over a baking-sheet, and bake in a brisk oven. They are very nice served hot and eaten with butter.
CHURNING. — See Butter.
CHUTNEY. — As an Indian word this would probably be more often spelled “ Chutnee,” but custom has allowed us to introduce the term, as well as all that it embraces, into our own language; therefore it has undergone certain modifications to meet British tastes and requirements. Chutney proper, as manufactured in India, is a powerful condiment, prepared by mixing a variety of fruits, sugar, vinegar, and spices in such an able manner that no particular flavour predominates. A very admirable Chutney is that made by the Begum Company, of London.
The fruit mostly found in Chutney is apple, but capital varieties will be found under Elderberries, Gooseberries, Mangoes, Tamarinds, and Tomatoes.
(1) Remove the peels and cores from 21b. of green cooking apples, chop them up, put them into a saucepan with 3 breakfast-cupfuls of vinegar, and boil to a pulp. Turn the pulp out into a basin, and when cold mix in loz. each of chillies and garlic, 2oz. of shallots, all finely chopped, loz. of ground ginger, 2oz. of salt, 4oz. each of mustard-seed and tamarinds, 12oz. of stoned and chopped raisins, and lib. of moist sugar, and stir well. Put the Chutney into bottles, place them near the fire for several days, cork them up, and keep in a cold place until wanted. This is always better for keeping.
(2) Core, peel, and quarter 1lb. of apples, put them into a saucepan with 2 breakfast-cupfuls of vinegar, and boil to a pulp ; Then remove the saucepan from the fire, and let the pulp cool. Stone 1lb. of raisins, pound them in a mortar, and mix them up with 1lb. of moist sugar and 2oz. each of garlic and mustard-seed, also pounded. Add 2oz. of ground ginger and
For details respecting Culinary Processes, Utensils, Sauces, etc. , referred to, see under their special heads.
Chutney — continued.
half the quantity of cayenne, pound the whole well together, mixing-, them thoroughly, and turn the mass into the saucepan with the apples. When they are all thoroughly incorporated, put the Chutney into an earthenware jar, and keep this in a warm place until the next day ; then put the Chutney into small jars, tie them down, and it is ready for use. Chutney prepared in this way will remain good for a couple of years.
Records on this page
ChuppateeChutneyChutney (Variation)