Brinjal Chutney
From Culinary jottings, 1885
Can be molded for presentation.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.5 g
Carbohydrates2.1 g
Fiber0.3 g
Sugars0.4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium20 mg
Calcium1.8 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A2.8 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.7 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 174. The excerpt below is the record exactly as published.
two or three brinjals, let them get cold, scrape out the whole of the inside of the pods, pass this through the sieve to get rid of the seeds. Rub a soup-plate with a clove of garlic, empty the brinjal pulp therein, dress it with a tea- spoon- ful of minced onion, one of green chilli, one of vinegar, 306 CULINARY JOTTINGS FOR MADRAS. and a very little green ginger, season with salt
Cook this with the app: pantry check, scaling, and the assistant.