Sweet Lime or Lucknow Chutney

Ingredients

• one dozen limes
• half a dozen fresh lemons
• half a pound of salt
• a quarter pound of green ginger
• a quarter pound of garlic
• half a pound of stoned plums
• half a pound of currants
• half a pound of almonds
• half a pound of dry dates
• one pound of chillie powder
• a quart of vinegar

Method

1. 1

   Cut the limes or lemons into small pieces, mix with salt, and place in the sun for half a day.

2. 2

   Boil the limes or lemons in vinegar until they turn brown, then add all other ingredients and bottle when cold.

Nutrition per serving

As published

This recipe was extracted from Anglo-Indian cookery at home (1895) by Henrietta A. Hervey, page 15. The excerpt below is the record exactly as published.

weet Lime, or Lucknow Chutney —Take one dozen limes, or in their stead half a dozen fresh lemons ; cut up the fruit into small pieces ; mix with half a pound of salt, and place in the sun for half a day. Take a quarter pound of green ginger and a quarter pound of garlic, half a pound each of stoned plums, currants, almonds, and dry dates. Chop all rather fine, and mix with one pound of chillie powder. In a quart of vinegar boil the hmes or lemons, and when the fruit turns brown add all the other ingredients, bottling when cold. Dry Fruit Chutney. — Take a quarter pound of garlic, half a pound each of currants, dried apricots, dates, dried chillies, moist sugar, and dry ginger; one pound each stoned raisins, almonds, and figs, one tablespoonful of salt, and a tablespoonful of powdered allspice. Place all in a soup tureen, or other large vessel (crockery), pour on vinegar sufficient to moisten the whole mass ; allow it to soak for a whole day, after which grind to a paste, and put away in bottles or jars. Sweet Bengal Chutney. — Take the following in- gredients : quarter pound each of raisins, currants, chillier, and garlic, half a pound of almonds

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