Cocoanut Chutney. — This is an universal favourite throughout India, and, if made well, is delicious. Take half a small sized cocoanut, ras]-> or ]>are off the inner FBE8H '' 8UMBAL00S” OB CHUTNIE8. 33 rind, and soak in boiling water; then crush it on the curry stone ; add a teaspoonful (more or less according to palate) of cayenne pepper, salt, half a small onion, a few cloves of garlic, and the squeeze of a lemon✪ Coconut Chutney. Grind all together to a paste, and serve with curry and rice. “Dhall,” or Split Lentils Chutney.— Having sifted a small cup of the grain free of imj)urities, dry it in a pan over a little fire, and then pound it in a mortar to a powder, or flour ; convert it to a dough by mixing it with a little weak tamarind water ; add salt, a little cayenne pepper, and half a garhc. Grind all together, and serve with curry and rice, or Mulligatawny soup. Tomato Chutney. — Plunge four ripe tomatoes into boiling water ; keep them there till soft. Then remove the skin and seeds. To the pulp thus left add a teaspoonful of vinegir or lemon juice, an eggspoonful of sugar, ditto of salt, two chillies or capsicums, and half an onion finely minced. Mix well, and serve with curry and rice. I) 84 . 1 NO L(). INDIA N COOKE R Y. BOTTLED CIIUTNIES. You can procure these ready-made in many varieties, but unless coming from friends, or European houses of Imsiness such as Spencers, or Oakes of Madras, and others in Bombay and Calcutta, they are rarely to be relied on. Our Aryan brothers are under the influence of the spirit of the age, equally with the dishonest English tradesman, and the tendency to adulterate is as strong out there as it is here. Griven, then, that the ingredients are procurable, and an Oriental “ connection ” is wanting, the subjoined recipes will, I hope, prove useful. Tomato Chutney. — Select a dozen flne ripe tomatoes, scald them in boiling water, take olf the skin, and seed them. Set aside the pulp, and scjiieeze all the debris through a coarse cloth. Now boil the pulp in the juice till thick, when add a tablespoonful of salt, ditto of moist sugar, and the following, finely chopped : — one garlic, six green or red chillies or capsicums, two medium-sized green ginger roots✪ Tomato Chutney. Continue boiling till the mass becomes quite stiff, using a slow fire, and stirring assiduously with a wooden spoon. Now take another utensil ; in it melt a teacupful of “ ghee ” or butter, and fry a sliced onion ; when well fried, add the contents of the other pan, and go BOTTLED CHUTNIE8. 35 on simmering and stirring occasionally. As soon as the grease rises to the surface, you will know it is done. Cool and fill into chutney bottles or jars. Some add vinegar or lemon juice. Sweet Lime, or Lucknow Chutney —Take one dozen limes, or in their stead half a dozen fresh lemons ; cut up the fruit into small pieces ; mix with half a pound of salt, and place in the sun for half a day. Take a quarter pound of green ginger and a quarter pound of garlic, half a pound each of stoned plums, currants, almonds, and dry dates. Chop all rather fine, and mix with one pound of chillie powder. In a quart of vinegar boil the hmes or lemons, and when the fruit turns brown add all the other ingredients, bottling when cold. ✪ Sweet Lime or Lucknow Chutney

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Cocoanut Chutney. — This is an universal favourite throughout India, and, if made well, is delicious. Take half a small sized cocoanut, ras]-> or ]>are off the inner FBE8H '' 8UMBAL00S” OB CHUTNIE8. 33 rind, and soak in boiling water; then crush it on the curry stone ; add a teaspoonful (more or less according to palate) of cayenne pepper, salt, half a small onion, a few cloves of garlic, and the squeeze of a lemon. Grind all together to a paste, and serve with curry and rice. “Dhall,” or Split Lentils Chutney.— Having sifted a small cup of the grain free of imj)urities, dry it in a pan over a little fire, and then pound it in a mortar to a powder, or flour ; convert it to a dough by mixing it with a little weak tamarind water ; add salt, a little cayenne pepper, and half a garhc. Grind all together, and serve with curry and rice, or Mulligatawny soup. Tomato Chutney. — Plunge four ripe tomatoes into boiling water ; keep them there till soft. Then remove the skin and seeds. To the pulp thus left add a teaspoonful of vinegir or lemon juice, an eggspoonful of sugar, ditto of salt, two chillies or capsicums, and half an onion finely minced. Mix well, and serve with curry and rice. I) 84 . 1 NO L(). INDIA N COOKE R Y. BOTTLED CIIUTNIES. You can procure these ready-made in many varieties, but unless coming from friends, or European houses of Imsiness such as Spencers, or Oakes of Madras, and others in Bombay and Calcutta, they are rarely to be relied on. Our Aryan brothers are under the influence of the spirit of the age, equally with the dishonest English tradesman, and the tendency to adulterate is as strong out there as it is here. Griven, then, that the ingredients are procurable, and an Oriental “ connection ” is wanting, the subjoined recipes will, I hope, prove useful. Tomato Chutney. — Select a dozen flne ripe tomatoes, scald them in boiling water, take olf the skin, and seed them. Set aside the pulp, and scjiieeze all the debris through a coarse cloth. Now boil the pulp in the juice till thick, when add a tablespoonful of salt, ditto of moist sugar, and the following, finely chopped : — one garlic, six green or red chillies or capsicums, two medium-sized green ginger roots. Continue boiling till the mass becomes quite stiff, using a slow fire, and stirring assiduously with a wooden spoon. Now take another utensil ; in it melt a teacupful of “ ghee ” or butter, and fry a sliced onion ; when well fried, add the contents of the other pan, and go BOTTLED CHUTNIE8. 35 on simmering and stirring occasionally. As soon as the grease rises to the surface, you will know it is done. Cool and fill into chutney bottles or jars. Some add vinegar or lemon juice. Sweet Lime, or Lucknow Chutney —Take one dozen limes, or in their stead half a dozen fresh lemons ; cut up the fruit into small pieces ; mix with half a pound of salt, and place in the sun for half a day. Take a quarter pound of green ginger and a quarter pound of garlic, half a pound each of stoned plums, currants, almonds, and dry dates. Chop all rather fine, and mix with one pound of chillie powder. In a quart of vinegar boil the hmes or lemons, and when the fruit turns brown add all the other ingredients, bottling when cold.

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