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Onion Chutney
From Banquets of the nations, 1911
Serves 4
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
Nutrition per serving
15Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein0.4 g
Carbohydrates3.4 g
Fiber1 g
Sugars1.6 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium139 mg
Potassium61 mg
Calcium9 mg
Iron0.2 mg
Magnesium3.4 mg
Phosphorus11 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline2.5 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 118. The excerpt below is the record exactly as published.
salt to taste. Grind all to a thin paste, and eat with curries. Onion Chutney. Moisten with cocoanut milk some roughly chopped onions and half the quantity of finely shred green chillies. Season with red pepper and salt and a very little lemon juice
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