AUBERGINE 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 11 days ago
Not a recipe
No
Ingredients (8)
Instructions (10)
  1. Boil two or three aubergines.
  2. Let them get cold.
  3. Scrape out the whole of the inside of the pods.
  4. Pass this through the sieve to get rid of the seeds.
  5. Rub a soup-plate with a clove of garlic.
  6. Empty the aubergine pulp therein.
  7. Dress it with a teaspoonful of minced green onion, one of green chilli, one of vinegar, and the same of grated green ginger.
  8. Season with salt and black pepper.
  9. Pat the mixture into a little mould.
  10. Serve in a saucer.
Original Text
AUBERGINE CHUTNEY is made in this manner:—Boil two or three aubergines, let them get cold, scrape out the whole of the inside of the pods, pass this through the sieve to get rid of the seeds. Rub a soup-plate with a clove of garlic, empty the aubergine pulp therein, dress it with a teaspoonful of minced green onion, one of green chilli, one of vinegar, and the same of grated green ginger, season with salt and black pepper, pat the mixture into a little mould, and serve in a saucer.
Notes
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