Dry Fruit Chutney. — Take a quarter pound of garlic,
half a pound each of currants, dried apricots, dates,
dried chillies, moist sugar, and dry ginger; one pound
each stoned raisins, almonds, and figs, one tablespoonful
of salt, and a tablespoonful of powdered allspice. Place
all in a soup tureen, or other large vessel (crockery), pour
on vinegar sufficient to moisten the whole mass ; allow it
to soak for a whole day, after which grind to a paste, and
put away in bottles or jars.
Sweet Bengal Chutney. — Take the following in-
gredients : quarter pound each of raisins, currants,
chillier, and garlic, half a pound of almonds✪ Sweet Lime or Lucknow Chutney and dates,
two tablespoonfuls of moist sugar, a root of ginger, one
dessertspoonful of salt. Gi-ind all to a smooth paste, mix
36
A NGLO- INDIA N COOKER Y.
in a bottle of vinegar, and put away in chutney bottles or
jars.
Kashmsr© Chutney. — G-rind to a paste the following : —
quarter pound each of mustard seed, stoned raisins,
chillies, and salt ; half a pound each of green ginger and
garlic. Dissolve one pound of moist sugar in two quarts
of vinegar ; mix with the paste ; bottle and use after
having been kept in the sun for three weeks.
PICKLES.
37
PICKLES.
Indian Onion Pickle. — Take two pounds of small white
onions (the size of cherries), strip off the outer skins, and
'])ut into a wide-mouthed jar with two tablespoonfuls of
salt; place in the sun for a week, daily removing any
water that may be secreted. Now add an ounce of sliced
green ginger, two whole garlics, two table spoonfuls of
moist sugar, and fill up with vinegar✪ Indian Onion Pickle. Again place out in
the sun, when you will find the onions to eat short and
crisp, and be far preferable to the English-made article.
Lime or Lemon Pickle. — Take two dozen limes or one
dozen lemons ; cut in four, but not quite through ; intro-
duce salt into the cuts, place on a flat dish, and set out in
the sun for ten days. In an enamelled pan mix a table-
spoonful of mustard seed, ditto of cummin seed, a quart of
salad oil, and a quart of vinegar. Then throw in the fruit,
two tablespoonfuls of sugar and chillie powder to taste✪ Lime or Lemon Pickle.
Stir and boil till the fruit is tender, and bottle when cool.
Mango Pickle in Oil. — Take a dozen green mangoes,
free of “ string ” and turpentine. Peel, stone, and cut in
four. Place on a flat dish, plentifully sprinkle with salt.
38
ANGLO-INDIAN COOKERY.
and set in the sun for ten days. (Note : — Wipe your
knife after each cut, otherwise the fruit will turn black.)
Then bruise a tablespooiiful of cummin and mustard seed
mixed. Pour a quart of salad oil into an enamel saucepan,
add the seed, and give it a boil. Now add an eggspoonful
of chillie jjowder ; then pour in a quart and a half of
vinegar, three tablespoonfuls of sugar ; take the pan off the
fire, and throw in the mangoes. Let it stand till cool,
when bottle. The older this pickle is the better.
MISOhJLLANEOUS.
89
Chief Requirements for Indian Ccokery. Implements,
Page 16 · 7 recipe records on this page
Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Dry Fruit Chutney. — Take a quarter pound of garlic, half a pound each of currants, dried apricots, dates, dried chillies, moist sugar, and dry ginger; one pound each stoned raisins, almonds, and figs, one tablespoonful of salt, and a tablespoonful of powdered allspice. Place all in a soup tureen, or other large vessel (crockery), pour on vinegar sufficient to moisten the whole mass ; allow it to soak for a whole day, after which grind to a paste, and put away in bottles or jars.
Sweet Bengal Chutney. — Take the following ingredients : quarter pound each of raisins, currants,
chillies, and garlic, half a pound of almonds and dates, two tablespoonfuls of moist sugar, a root of ginger, one dessertspoonful of salt. Grind all to a smooth paste, mix
in a bottle of vinegar, and put away in chutney bottles or jars.
Kashmir Chutney. — Grind to a paste the following : — quarter pound each of mustard seed, stoned raisins, chillies, and salt ; half a pound each of green ginger and garlic. Dissolve one pound of moist sugar in two quarts of vinegar ; mix with the paste ; bottle and use after having been kept in the sun for three weeks.
PICKLES.
PICKLES.
Indian Onion Pickle. — Take two pounds of small white onions (the size of cherries), strip off the outer skins, and '])ut into a wide-mouthed jar with two tablespoonfuls of salt; place in the sun for a week, daily removing any water that may be secreted. Now add an ounce of sliced green ginger, two whole garlics, two tablespoonfuls of moist sugar, and fill up with vinegar. Again place out in the sun, when you will find the onions to eat short and crisp, and be far preferable to the English-made article.
Lime or Lemon Pickle. — Take two dozen limes or one dozen lemons ; cut in four, but not quite through ; introduce salt into the cuts, place on a flat dish, and set out in the sun for ten days. In an enamelled pan mix a tablespoonful of mustard seed, ditto of cummin seed, a quart of salad oil, and a quart of vinegar. Then throw in the fruit, two tablespoonfuls of sugar and chillie powder to taste. Stir and boil till the fruit is tender, and bottle when cool.
Mango Pickle in Oil. — Take a dozen green mangoes, free of “ string ” and turpentine. Peel, stone, and cut in four. Place on a flat dish, plentifully sprinkle with salt.
and set in the sun for ten days. (Note : — Wipe your knife after each cut, otherwise the fruit will turn black.) Then bruise a tablespoonful of cummin and mustard seed mixed. Pour a quart of salad oil into an enamel saucepan, add the seed, and give it a boil. Now add an eggspoonful of chillie jjowder ; then pour in a quart and a half of vinegar, three tablespoonfuls of sugar ; take the pan off the fire, and throw in the mangoes. Let it stand till cool, when bottle. The older this pickle is the better.
MISCELLANEOUS.
Chief Requirements for Indian Ccokery. Implements,
Records on this page
Sweet Lime or Lucknow ChutneyDry Fruit ChutneySweet Bengal ChutneyIndian Onion PickleKashmir ChutneyLime or Lemon PickleMango Pickle in Oil