Recipe Manuscript

—Sweet Chutnee

Name: —Sweet Chutnee
Prep time: PTPT10M
Cook time: PTPT15M
Yield: 6
Cuisine: Asian
Ingredients: 100 g leftover pulp or solids from tamarind or fruit chutney (substitute: mashed tamarind pulp, mango pulp, or apple pulp); 100 ml thick sugar syrup; 30 g dried dates, chopped; 30 g whole seedless raisins; 1 tsp ground ginger; 1 tsp ground chili powder (or to taste); 0.5 tsp ground cinnamon (optional)

1880

From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India

Unknown Author

Age of Gastronomy (1800 - 1900)Asian Beginner Snack Other

Original Recipe • 1880

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

—Sweet Chutnee

"The refuse of the tapp sauce makes an excellent chutnee with the addition of some thick syrup, a few dried dates, a few more whole raisins, and some hot spices. Put the whole into a pan and let it simmer for a quarter of an hour, or until the syrup is absorbed and the chutnee reduced to a proper consistency; when cool, bottle, and cork it well down."

Note on the Original Text

Victorian-era recipes were often written for experienced cooks and assumed an intuitive grasp of cooking. Quantities were frequently imprecise, instructions focused on method and texture ('reduced to a proper consistency'), and ingredients like 'refuse of tapp sauce' required the cook to know what was customarily left over from related preparations. Spelling follows old conventions ('chutnee' for chutney, 'bottle and cork it down'), and the language is direct, prioritising practicality in a bustling colonial kitchen.

Modern Kitchen Interpretation

Recipe's Origin

The Indian cookery book: a practical handbook to the kitchen in India - Click to view recipe in book

Title

The Indian cookery book: a practical handbook to the kitchen in India (1880)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1880

Publisher

Thacker, Spink & Co.

Background

A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This sweet chutney recipe comes from 'The Indian Cookery Book,' published in Calcutta in 1880, designed as a practical guide for British and Anglo-Indian households in colonial India. Its aim was to adapt traditional Indian recipes to the tastes and available resources of European kitchens in India. The resourcefulness of the recipe is evident—it makes creative use of leftovers from another sauce, reflecting both frugality and an openness to flavor layering characteristic of Anglo-Indian cookery, which blended local and imported ingredients in new ways.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

During the late 19th century in India, such a chutney would have been made using basic kitchen implements: a heavy brass or copper saucepan, a wooden spoon or spatula for stirring, and a kitchen knife for chopping fruit. The chutnee would be bottled in glass jars, which were often recycled from other goods, and sealed tightly with corks or wax to keep it fresh in the tropical heat. The process did not require precise measuring tools—ingredients were likely estimated by handful, spoon, or eye.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

10 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

3.5 oz leftover pulp or solids from tamarind or fruit chutney (substitute: mashed tamarind pulp, mango pulp, or apple pulp)
3.5 fl oz thick sugar syrup
1 oz dried dates, chopped
1 oz whole seedless raisins
1 tsp ground ginger
1 tsp ground chili powder (or to taste)
1/2 tsp ground cinnamon (optional)

Instructions

Begin by gathering the 'refuse' or leftover solids from the preparation of 'tapp sauce'—likely the pulp and bits strained out from making a tamarind-based or fruit sauce.
If tapp sauce is unknown, substitute with the pulp from any homemade fruit chutney base, preferably tamarind or mango.
To this, add about 3.5 fl oz of thick sugar syrup, a handful (1 oz) of dried dates (chopped), and an equal amount (1 oz) of whole seedless raisins.
Add your preferred hot spices—such as 1 teaspoon of ground ginger, 1 teaspoon of ground chili, and possibly a pinch (1/2 teaspoon) of ground cinnamon.
Mix all ingredients in a saucepan and simmer on low heat for 15 minutes, or until the syrup thickens and the mixture reaches a jam-like consistency.
Allow the chutney to cool, then transfer to sterilised glass jars and seal tightly.
Store in a cool, dark place.

Estimated Calories

90 per serving

Cooking Estimates

It takes about 10 minutes to chop and measure the ingredients, and 15 minutes to simmer everything until thick. Each batch makes about 6 servings, and each serving is roughly 90 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.