Indianside
Mint Chutney
From Culinary jottings, 1885
Fresh mint enhances flavor.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 174. The excerpt below is the record exactly as published.
an atom of garlic, moistened with tamarind juice, and season- ed with red pepper and salt. Mint chutney is made in the same way, substituting pounded mint
Cook this with the app: pantry check, scaling, and the assistant.