The Foods of England | Cookbooks | Diary | Index | Magic Menu |
Twitter email Foods of England


Random Page
Cookbooks
Diary
Index
Magic Menu
Really English?
Timeline
English Service
Food Map of England
- Lost Foods
- Accompaniments
- Biscuits
- Breads
- Cakes
- Cheeses
- Classic Meals
- Curry Dishes
- Dairy
- Drinks
- Egg Dishes
- Fish
- Fruit
- Fruits & Vegetables
- Game & Offal
- Meat & Meat Dishes
- Pastries and Pies
- Pot Meals
- Poultry
- Preserves & Jams
- Puddings & Sweets
- Sauces
- Sausages
- Scones
- Soups
- Sweets and Toffee



Mint Chutney

Preserves - Savoury

See also: Chutney


Original Receipt from ''The Curry Cook's Assistant' by Daniel Santiagoe, 1887

MINT CHUTNEY.
½ lb. Mint.
1 oz. Cayenne.
¼ lb. Salt.
¼ lb. Raisins.
2 oz. Ginger.
¼ lb. Brown Sugar.
1 oz. Garlic.
½ Bottle Vinegar to grind the above.
½ Bottle Vinegar, hot, to pour over.

Mode.-Grind or pound the above by adding the cold vinegar by degrees to soften. When nice and smooth, put into a bowl and pour over the hot vinegar. When cool, bottle it in tart fruit bottles, and cork well.

N.B.-I can give dozens of recipes for chutney. I am afraid it is no use telling in this book, because the ingredients cannot be procured fresh, as mangoes, pineapples, lavi-lavi, blinga, tamarind, ripe chillies, chutnies, etc., etc. The above is a recipe I tried in Newera Eliya, Ceylon, where fresh mint can be had in any quantity of first class, same as in England and Scotland.



See: Chutneys


Image: The Khaki Kook Book, 1917



Sitemap - This page updated 02/10/2016 - Copyright © Glyn Hughes 2016


  BUILT WITH WHIMBERRY  

matrixstats