Tamarind 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 (5)

a tablespoonful of tamarind pulp (the preserved West Indian will do) ↝ Tamarinds, raw [Fruits and Fruit Juices]
one of green ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
a teaspoonful of minced green chillies ↝ Peppers, hot chili, green, raw [Vegetables and Vegetable Products]
one of mustard seed roasted in butter ↝ Spices, mustard seed, ground [Spices and Herbs]

Instructions (3)

Pound together the tamarind pulp and green ginger.
Season with salt, minced green chillies, and mustard seed roasted in butter.
Mix thoroughly and serve.

Original Text

TAMARIND CHUTNEY is a good one.—Pound together a tablespoonful of tamarind pulp (the preserved West Indian will do) and one of green ginger, season it with salt, a teaspoonful of minced green chillies, and one of mustard seed roasted in butter; mix thoroughly and serve.

Notes

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