Indianside

Cocoanut Chutney

Name: Cocoanut Chutney
Cuisine: Indian
Ingredients: pounded cocoanut; flavoured with minced onion; green chilli; an atom of garlic; moistened with tamarind juice; seasoned with red pepper; seasoned with salt

From Culinary jottings, 1885

Adjust seasoning to taste.

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

15Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories15 kcal

Protein0.3 g

Carbohydrates3.9 g

Fiber0.4 g

Sugars2.4 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1.9 mg

Potassium52 mg

Calcium5.3 mg

Iron0.2 mg

Magnesium6.2 mg

Phosphorus8.8 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A2.9 mcg

Vitamin E0 mg

Vitamin K0.8 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate2.4 mcg

Choline1.1 mg

Caffeine0 mg

Water8.4 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.

season with salt and black pepper, pat the mixtni'e into a little mould, and serve in a saucer. Cocoanut chutyiey consists of pounded cocoanut, flavoured with minced onion and green chilli, green ginger, and an atom of garlic, moistened with tamarind juice, and season- ed with red peppe

Cook this with the app: pantry check, scaling, and the assistant.