Indian Chetney Sauce is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic recipe for a traditional preserve of sour apples, tomatoes and raisins preserved in spiced vinegar and sugar that is separated into a preserve and a sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Indian Chetney Sauce.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
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.
Modern Redaction
Ingredients:
250g sour apples, peeled and cored
250g tomatoes
250g sea salt
250g brown sugar
250g seedless raisins
120g cayenne pepper
120g ground ginger
60g garlic
60g shallots
3l vinegar
1l lemon juice
Method:
Cut the apples into small dice then combine in a bowl with all the remaining ingredients. Place in a large jar, secure with a vinegar-proof lid then place in a warm spot (a sunny windowsill, for example) and stir every day for a month, ensuring the lid is secured again after stirring.
When the month is up, strain the liquid from the ingredients (but do not squeeze dry). Pack the solids in clean, sterilized, jars and use as chutney. The liquid poured off should be strained again and can be stored in bottles as a sauce for fish or meat.
