Made in endless variety: Chutney in Australia 1864 – 1914
In May 1913, the Australian Town and Country Journal published in its ‘Questions Answered’ column this response to an inquiry by G.F.T. of Inverell for a recipe for rosella chutney:
Rosella Chutney
Rosella chutney may be made as follows:— Pack sufficient rosellas into a preserving jar. After packing them, pour over enough boiled spiced vinegar, sweeten with sugar to taste, and season with a teaspoonful of salt. Fasten down at once.
I came across the letter when researching chutney in Australia as part of my project to broaden the understanding of Australian cuisine in early modern Australia, to write differently about it, to challenge the view that it was all meat and three bland British veg. I have previously written on this about chili and tamarind. While researching both of these chutney kept pressing its claim to be my next article.