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Mint Chutney

See also: Chutney

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

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

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