Cucumber Chutney

Ingredients

• a cucumber
• two green chillies
• half ounce green ginger
• half teaspoonful of whole mustard seeds
• half the quantity of cardamom seeds
• half a teaspoonful salt
• a tablespoonful sour milk
• the juice of a lemon
• three ground coriander seeds

Method

1. 1

   Peel and seed cucumber, grate it.

2. 2

   Mince chillies, ginger, mustard seeds, and cardamom seeds.

3. 3

   Mix with cucumber, add salt, sour milk, lemon juice, and ground coriander.

4. 4

   Mix thoroughly and serve after a few hours.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 131. The excerpt below is the record exactly as published.

Cucumber Chutney. Peel and take out the seeds of a cucumber and grate it. Mince two green chillies, half ounce green ginger, half teaspoonful of whole mustard seeds, half the quantity of cardamom seeds; mix with the cucumber, then add half a teaspoonful salt, a tablespoonful sour milk, the juice of a lemon, and three ground coriander seeds

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