Lime Chutney

Name: Lime Chutney
Yield: 8 servings
Ingredients: twenty-five limes; stuff with salt; twenty-five dry dates; fifteen large dry red chillies; three whole peeled garlics; one ounce of green ginger; sweeten with sugar; the strained juice of twenty-five limes

From Banquets of the nations, 1911

Serves 8

A cool oven can substitute for the sun.

Presented as published in 1911. 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 Banquets of the nations (1911) by Robert H. Christie, page 116. The excerpt below is the record exactly as published.

Lime Chutney. Cut twenty-five limes into quarters half way through ; stuff them with salt, and dry them for three days in the sun, bringing them in at sunset. Give them a good shake each time before putting them out in tha morning. Mince small the dried limes. Pound in good vinegar twenty -five dry dates, fifteen large dry red chillies, three whole peeled garlics, and one ounce of green ginger. Mix all together and sweeten with sugar, first adding to it the strained juice of twenty-five limes

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