Estimated Nutrition (whole recipe, rough)
Counts 17 of 19 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Tamarind | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one bunch of celery
- six tablespoonfuls mustard
- one tablespoonful turmeric
- half cup brown sugar
- one cup flour
- two quarts of boiling vinegar until smooth
- half pound seeded raisins
- two cups gran- ulated sugar
- 2 cups vinegar
- two ounces ginger root
- four tablespoons salt
- one pound brown sugar
- half pound mustard seed
- half pound salt
- half pound raisins stoned
- one ounce cayenne pepper
- three pints vinegar
- quarter ounce turmeric
- two ounces ground mustard
- two pounds of raisins
- two pounds of sugar
- two pounds of tamarinds
- one-fourth pound salt
- one-fourth pound pre- served ginger
- one-eighth pound black pepper
- one-third pound garlic
- six green peppers cut in round pieces
- four large ripe tomatos
- four large onions
- ten small green chile peppers
- quarter garlic
- quarter onions
- quarter ground gin- ger
- seven large ripe tomatos
- two bottles of vinegar
- half very fine
- vinegar
- ginger
- salt
- cinnamon
- cloves
Directions
liflowers picked in pieces, six green peppers cut in round pieces, one bunch of celery. Put in salt water twenty-four hours ; then scald in same water and drain.
Mary Okey Knight. PASTE FOR CHOW-CHOW.
Six tablespoonfuls mustard, one tablespoonful turmeric, half cup brown sugar, one cup flour. Stir to paste with a little cold vinegar. Then stir the paste in two quarts of boiling vinegar until smooth. Pour over the chow-chow and stir until well mixed.
Mary Okey Knight. CHUTNEY.
Twenty-four large ripe tomatos, four large onions, ten small green chile peppers, half pound seeded raisins, two cups gran- ulated sugar, 3^2 cups vinegar, two ounces ginger root, four tablespoons salt, cinnamon and cloves to taste. Cook all to- gether y/2 hours,
Mrs. Robert Jones, Santa Monica. CHUTNEY (BENGAL).
One pound brown sugar, half pound mustard seed, half pound salt, quarter garlic, quarter onions, quarter ground gin- ger, half pound raisins stoned and chopped fine, one ounce cayenne pepper, three pints vinegar, thirteen large apples, seven large ripe tomatos, quarter ounce turmeric, two ounces ground mustard. Boil in the vinegar the mustard in a muslin bag. Apples, onions and garlic chop fine, mix all well together, put through a colander and boil in the vinegar.
Mrs. B. C. Shepard. CHUTNEY.
Two pounds of raisins, two pounds of sugar, two pounds of tamarinds, two bottles of vinegar, or enough to mix with all the ingredients, moist ; one-third of a pound long, green chile peppers ; one-fourth pound salt, one-fourth pound pre- served ginger, one-eighth pound black pepper, one-third pound garlic, or less, to suit taste. Put tamarinds in the vine- gar, strain through an open cloth or sieve. Stone raisins, chop half very fine, cut the remainder in halves ; chop green pep-