Chutney

In my grandmother's cookbook

This recipe I found.

In her old-fashioned writing

So neat and so round.

Contents

8 lbs ripe tomatoes, 3 lbs. onions, 1 1/2 qts. cider vinegar, 1 dozen red and 1 dozen green peppers, 1 lb. prunes, 1 lb. seeded raisins, 2 lbs. brown sugar, 2 oz. ginger, 2 oz. allspice, 1 oz. cloves, 1/4 lb. mustard seed, 6 or 7 cinnamon sticks.

Cook tomatoes until soft,

Then through the grinder run

The raisins, prunes and onions

And cook again til done.

In vinegar the spices boil

When in a bag they're tied, 

For this will bring the best results

Though others have been tried.

When all are cooked together

An hour I think is right

Then put this into earthen jars

And seal them good and tight.

"They say" that chutney alone's required

To give cold meats a touch inspired.

This recipe comes from the collection of the San Francisco Public Library, Women's City Club Magazine, December, 1927, p. 50-51.