Cocoanut Chutney

Ingredients

• six tablespoonfuls of scraped cocoanut
• one red chilli
• three green chillies
• half tablespoonful ground onions
• the juice of half a lemon
• salt to taste

Method

1. 1

   Grind all ingredients to a thin paste, and eat with curries.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 118. The excerpt below is the record exactly as published.

Cocoanut Chutney. Six tablespoonfuls of scraped cocoanut, one red and three green chillies, half tablespoonful ground onions, the juice of half a lemon, and salt to taste. Grind all to a thin paste, and eat with curries. Onion Chutney. Moisten with cocoanut milk some roughly chopped onions and half the quantity of finely shred green chillies. Season with red pepper and salt and a very little lemon juice. Eat to curries. Thora Malu. (Curried Mackerel.) Fillet two medium-sized mackerels ; throw the heads, skin, and bones away. Rub the four pieces with a mix- ture of one and a half teaspoonfuls each of salt and ground onions, half a teaspoonful each of pounded cinna- mon and chillies, and a quarter of a teaspoonful of pounded caraway and half the quantity of garlic, the juice of half a lemon, and a tablespoonful of mustard oil. Let the pieces of fish soak in this for two hours, turning them every fifteen minutes. Wipe, each fillet, and cut in- three pieces (twelve pieces in all), and plunge into plenty of boiling clarified butter, turning them once. When cooked they should be nicely browned on both sides. The fire should be a slow one. Kellewelle Malu. (Curried Whiting.) Take a few small onions, a teaspoonful of powdered " Bombay duck," half a teaspoonful ground chillies, 283 BANQUETS OF THE NATIONS a teaspoonful ground ginger, a point of garlic ground, the juice of a cocoanut, and half a teaspoonful of salt. Fry the onions sliced in a good bit of butter. When cooked, but not brown, add the chillies, ground ginger, garlic, Bombay duck, and salt ; fry for a couple of minutes, then add a teacupful of thin cocoanut milk, and put in two pounds of whiting (without skin or bones) cut in two-inch pieces ; cover up and cook for ten minutes in the oven, then add a cupful of thick cocoanut milk, and cook for other five minutes. When dished strew more powdered Bombay duck over the top. Gona Malu Pirni. (Curried Elk.) Wash two pounds of venison (in place of elk) ; cut it into small pieces, which put in a pan along with two teaspoonfuls of table salt, a point of garlic, four onions cut into slices, two inches ginger cut into slices, one teaspoonful coriander, and same quantity of turmeric ; add two cupfuls of thick cocoanut milk, and place over a slow fire or in a cooking stove for two or three hours till the stuff is well but very slowly boiled. After boiling well, put into another pan, and put into the pan in which the meat was boiled a handful of onions cleaned and cut into thin slices. Add one tablespoonful clarified butter, and fry the onions over a slow fire ; empty it into the pan in which the boiled meat was placed, and keep the pan over a slow fire for five or ten minutes. Before serving, however, and before the dish is brought to table, add three teaspoonfuls of lemon juice, and mix well. 284 CEYLON Kukul Vejenjana. (Curried Fowl.) Clean and cut into eight pieces a plump and tender fowl ; fry in four ounces of boiling butter two middling- sized onions finely sliced. Place the onions to one side, and fry in the butter a teaspoonful each of turmeric and coriander powder, a quarter teaspoonful each of ground caraway seods, cloves, sugar, one large red chilli,

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