18th Century Recipes: Chutney

Friends of the Parish,

It is with the kindest sentiments and an ever-hopeful heart that Lady Elizabeth desires me, her humble cook, Mrs. Pym, extend this invitation to a most enlightening repast.

Upon her Ladyship’s recent acquirement of imported Indian delicacies, generously gifted by gentleman of Sir Charles’ acquaintance, she has taken particular interest in a savoury condiment known as chutney. This pungent preserve, made of stewed fruit, aromatic spices and a vinegar reduction is a most agreeable addition to any meal.

You are most warmly invited to take part in an afternoon of genteel sampling at Carlyle House on Thursday next where an assortment of chutneys shall be presented along with meats, cheeses and bread for your delectation. It is our hope that such fare may inspire you to produce your own version of chutney.

Lady Elizabeth assures you there shall be no pepper so bold as to trouble the constitution.

With utmost respect and anticipation

Mrs. Wendolyn Pym Cook to Lady Elizabeth

Chutney arrived in England from India in the 18th Century when those working for the East India Company developed a taste for Indian Cuisine and began sending preserved items home. Chutney recipes are many and varied so there will be something to suit everyone’s taste. They are best eaten alongside cheeses and cold sliced meat, much like pickle or relish. For this swap, let us delve into our books and files and select a recipe to make this savoury delight. As it will involve preparation in sourcing the recipe and then cooking, it is classed as a Type 3 swap, but we shall only be sharing our results via email, nothing shall pass through the post. You are welcome to try a vintage recipe or a modern one for chutney.

Here is a recipe for Major Grey’s Chutney to inspire you. This recipe was popular in our era:

Major Grey’s Chutney

Ingredients:

2 ¼ Lb. Mangoes peeled and chopped 8 oz. Granulated Sugar 8 oz. Light Brown Sugar 8 oz. Apple Cider Vinegar 8 oz. Raisins 4 oz. Fresh Ginger, grated 3 Tablespoons Freshly squeezed lemon juice 2 Teaspoons Chili Powder, or to taste 1 Teaspoon Ground Nutmeg 1 Teaspoon Salt ½ Teaspoon Ground Cloves 2 Garlic Cloves, minced 1 Large Yellow Onion, chopped 1 Cinnamon Stick

Method:

Combine all ingredients in a large saucepan. Bring to the boil and then reduce to a medium-low heat. Simmer uncovered, stirring occasionally until mixture becomes thickened, about 2 hours. Transfer to sterilized jars and seal. Refrigerate any opened jars.

The Details

We will have one partner for this swap, but feel free to share you results on the recipe thread on the forum. After you have found a recipe for Chutney, prepare it and photograph it, sending a message to your partner with an image or two of your efforts. In your note, include why you chose the recipe you prepared, describe how easy/difficult the recipe was and how you liked/disliked it. There is no need to write in character, unless you want to, but please write more than just two or three sentences, and share you recipe if you like.

As always, if there are any questions or concerns, leave a comment below or get in touch, we are always happy to assist.