Cocoanut CHUTNEY

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

two tablespoonfuls of the cocoanut
a teaspoonful of grated green ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
half one of onion and chilli ↝ Onions, raw [Vegetables and Vegetable Products]
half one of onion and chilli
an atom of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
tamarind juice, sufficient to sharpen ↝ Tamarinds, raw [Fruits and Fruit Juices]
vinegar (instead of tamarind) sufficient to sharpen ↝ Vinegar [Mustard and other condiments]
red pepper ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a little finely pounded skin of red chilli, or capsicum ↝ Peppers, hot chili, red, raw [Vegetables and Vegetable Products]
a little finely pounded skin of red chilli, or capsicum ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]

Instructions (4)

Combine pounded cocoanut, minced onion and green chilli, green ginger, and garlic.
Moisten with tamarind juice or vinegar.
Season with red pepper and salt.
For a delicate pink tint, add a little finely pounded skin of red chilli or capsicum.

Original Text

Cocoanut CHUTNEY consists of pounded cocoanut, flavoured with minced onion and green chilli, green ginger, and an atom of garlic, moistened with tamarind juice, and seasoned with red pepper and salt. The proportions may be fixed as follows:—two tablespoonfuls of the cocoanut, a teaspoonful of grated green ginger, half one of onion and chilli, and vinegar (instead of tamarind) sufficient to sharpen. A delicate pink tint is given with a little finely pounded skin of red chilli, or capsicum.

Notes

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