No. 44a.—MINT CHUTNEY.
Reading edition
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.