- ½ lb. Mint.
- 1 oz. Cayenne.
- ¼ lb. Salt.
- ¼ lb. Raisins.
- 2 oz. Ginger.
- ¼ lb. Brown Sugar.
- 1 oz. Garlic.
- ½ Bottle Vinegar to grind the above.
- ½ Bottle Vinegar, hot, to pour over.
Mode.—Grind or pound the above by adding the cold vinegar by degrees to soften. When nice and smooth, put into a bowl and pour over the hot vinegar. When cool, bottle it in tart fruit bottles, and cork well. N.B.—I can give dozens of recipes for chutney. I am afraid it is no use telling in this book, because the ingredients cannot be procured fresh, as mangoes, pineapples, lavi-lavi, blinga, tamarind, ripe chillies, chutnies, etc., etc. The above is a recipe I tried in Newera Eliya, Ceylon, where fresh mint can be had in any quantity of first class, same as in England and Scotland. |
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