Tomato Chutnee
From The spirit of cookery, 1895
Differs from an ordinary salad by the absence of oil.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 145. The excerpt below is the record exactly as published.
Tomato Ghutnee is made with the pulp of the love-apple, some onion, celery, green chillies, all chopped, and salt and vinegar
Cook this with the app: pantry check, scaling, and the assistant.