Mint Chutney

Ingredients

• half-a-dozen sprigs of fresh mint
• half an onion
• half a garlic
• two green or dry chillies
• an eggspoonful of salt
• a wineglassful of thick tamarind water

Method

1. 1

   Grind all ingredients to a paste and serve with curry and rice.

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 14. The excerpt below is the record exactly as published.

half a garlic, reducing all three to a paste. In half a teacu[>ful of tkicJc tamarind water mix two red chillies, finely chopped ; add the Brinjal pulp and the paste. Mix well together, and serye with the curry and rice. 32 ANGLO-INDIAN COOKER Y. Tomato or Love Apple “Siimbalco.” — Plunge two large tomatoes into Lolling water. Take them out, peel them, and mash with a little salt. Slice thin two green chillies or capsicums, one onion, and chop up a little lemon peel. Mix all well together, squeeze in the juice of a lemon or add a tablespoonfnl of vinegar, and serve with cnrry and rice. Shrimp Sumbaloo.” — Pull two dozen shrimps (more or less, according to size, if prawns), head, tail, and shell them; cut up into three or four, and mix with a little salt ; add an onion finely chopped up, two green chillies similarly treated, a teacupjful of cocoanut milk, a tahlespoonfnl of lemon juice. Mix well together, and serve with any hut meat curry, and rice. Mango “ Sumbaloo.”— Mince up a half ripe mango very finely, one onion, and two green chillies or capsicums; add a little salt, half a leaspoonful of moist sugar, half a wine- glassful of tamarind water, vinegar, or lemon juice, and a teacupfnl of thick cocoanut milk. Mix all t<igether, and serve with cnriw and rice. Mint Chutney . — Take half-a-dozen sprigs of fresli mint, half an onion, half a ga.rlic, twm green or dry chillies or capsicums, an eggspoonful of salt, and a wineglassfnl of thick tamarind water

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