Mint Chutney

Ingredients

• two tablespoonfuls of mint leaves
• a teaspoonful of grated green ginger
• half a teaspoonful of minced onion
• and of Chili
• add a little vinegar

Method

1. 1

   Blanch mint leaves, drain, and pound.

2. 2

   Mix with ginger, onion, Chili, and vinegar to taste.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 10. The excerpt below is the record exactly as published.

Mint Chutney are excellent. For Cucumber Chutney “ Wyvern ” advises this method. Cut the cucumber into thin julienne- like strips an inch long. Allow of these three heaped- up tablespoonfuls to a teaspoonful of finely-minced chives, of chopped green capsicum, and of parsley. Moisten with a dessertspoonful of vinegar in which a pinch of sugar has been dissolved, a dessertspoonful of salad oil, and dust over it salt and black pepper at discretion. For Mint Chutney , blanch mint leaves for seven minutes, drain, press out all moisture, and pound them. Allow two tablespoonfuls of mint leaves to a teaspoonful of grated green ginger, half a teaspoonful of minced onion and of Chili, and add a little vinegar

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