Foods of England - Mint Chutney

Mint Chutney

Preserves

See also: Chutney

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

MINT CHUTNEY.
1/2 lb. Mint.
1 oz. Cayenne.
1/4 lb. Salt.
1/4 lb. Raisins.
2 oz. Ginger.
1/4 lb. Brown Sugar.
1 oz. Garlic.
1/2 Bottle Vinegar to grind the above.
1/2 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

MORE FROM Foods of England...
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● 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 and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●

Email: [email protected]