Kashmir Chutney
From Anglo-Indian cookery at home, 1895
Presented as published in 1895. 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
As published
This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 16. The excerpt below is the record exactly as published.
ashmsr© 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
Cook this with the app: pantry check, scaling, and the assistant.