Indianside

Tamarind Chutney

Name: Tamarind Chutney
Yield: 11 servings
Cuisine: Indian
Ingredients: two pounds of ripe tamarinds; two ounces each of ground red chillies; two ounces of garlic; two ounces of green ginger; one ounce of ground cinnamon; four ounces of cleaned currants; four ounces of sultana raisins; two ounces of salt; one pound of soft sugar; one pint of vinegar

From Banquets of the nations, 1911

Serves 11

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

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 101. The excerpt below is the record exactly as published.

Tamarind Chutney. Stone two pounds of ripe tamarinds and put in a glazed pot with two ounces each of ground red chillies, garlic, and green ginger, one ounce of ground cinnamon, four ounces of cleaned currants, four ounces of sultana raisins, two ounces salt, one pound of soft sugar, and one pint of vinegar

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