Chutneys, Ketchup and Relishes - Recipes for Fruit and Vegetables

By Marion Harris Neil

This vintage text contains a collection of recipes for vegetable chutneys, ketchup, and relishes. This simple and concise collection will appeal to those with an interest in experimenting with new ideas for the use of vegetables in the kitchen, and it would make for a worthy addition to any collection of cookery books. The recipes contained within this book include: Apple Catchup, Apple Chutney, Apple Relish, Apricot Catchup, Banana Chutney, Beet Relish, Celery Relish, Corn Relish, Crab Apple Relish, Cranberry Catchup, Cucumber Catchup, Currant Catchup, Damson Catchup, Dried Fruit Chutney, etcetera. Many vintage books such as this are becoming increasingly rare and expensive, and it is with this in mind that we are republishing this antiquarian text now in an affordable, modern edition. It comes with a specially commissioned introduction on fruit growing.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Dec 1, 2012
• ISBN: 9781447483724

Book preview

CHUTNEYS, CATCHUP AND RELISHES

"This rule above all others heed,—

  Have ready everything you need;

  Before you start be sure to read

  The whole receipt, then work with speed."

Every housekeeper should feel a just pride in her own relishes or appetizers, especially should she be an expert in this department of cooking, for they will be found to be superior to any which are for sale at the stores.

Chutney is one of the most popular forms of pickle, and is of Indian origin, based on the fundamental theory of the mixture of hot, acid, and sweet, forming an agreeable compound. The principal ingredients representing heat are, of course, chilies, red pepper and ginger. The sweet is generally represented by mangoes, apples, raisins, etc., and the acid by vinegar.

Chutney is generally supposed to be an accompaniment for cold meat only. Still, in India, it is a standing dish, and is eaten by many with a variety of dishes not merely cold, but hot. It can be added to hash, and it can be served with all kinds of grilled fish.

Chutneys, catchups and relishes assist digestion as the ingredients that impart aroma and flavor assist in provoking the flow of gastric juice from the stomach which is necessary to the various kinds of food deposited therein. It is well that the housekeeper should know how to prepare these appetizers at home. In the summer months she can utilize the fruits and vegetables that are ready to her hand in her garden, or that may be bought cheaply from the city grocer or in the markets, and, as she has leisure, may convert them into delicious sauces that will be found piquant and appetizing when the price of tomatoes is soaring and when salads are too expensive to form