Monday, January 16, 2012

Recipes for Some Indian Chutneys

Apple Chutney Recipe

1/2 lb. Sour Apples, peeled and cored.
1/4 lb. Currants.
1 oz. Chillies (or ½ oz. Cayenne).
1 Tablespoon Brown Sugar.
4 oz. Salt, or to taste.
1 Eggspoon Pepper, finely ground.
1 oz. Garlic, chopped up fine.
1/4 oz. Green Ginger, chopped up fine.
1/4 lb. Raisins.

Have the currants and raisins clean, and pound them in grinder or pounder of stone. Now grind the apples and all other ingredients to a smooth paste (I mean, not too thin or in lumps). Now mix these well together with half bottle of best vinegar, and bottle it in tart fruit bottles, corked well. If you require sweeter have more sugar, and if it is too watery put in a little less of vinegar. The above plan of chutney is suitable for cold meats, Curries, etc. In Ceylon, Mango Chutney is made in similar way, but they use tamarind, and when grinding use vinegar to soften the ingredients when grinding.

Mint Chutney Recipe

1/2 lb. Mint.
1 oz. Cayenne.
1/4 lb. Salt.
1/4 lb. Raisins.
2 oz. Ginger.
1/4 lb. Brown Sugar.
1 oz. Garlic.
1/2 Bottle Vinegar to grind the above.
1/2 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.

Wednesday, February 4, 2009

Orange Marmalade

This marmalade can be made from oranges or lemons or grapefruit, or by combining the three, or by combining any two of them.

Either slice the fruit very thinly or run it through a meat grinder. For every cup of fruit take three cups of water. Let it stand for twenty-four hours. Then boil it in the same water until the rinds are soft. Let stand another twenty-four hours in the same water. Then measure again and for every cup of mixture take a cup of sugar. The best results are obtained if not over four cupfuls are boiled at a time. Boil rapidly. If citrus fruits are boiled slowly they are apt to grow dark and strong. If oranges are used alone for this marmalade they must be sour. A good combination is four oranges, two lemons, and half a grapefruit.

Thursday, August 21, 2008


Koorma is usually made from mutton or veal. Mince an onion, a little green ginger, and a tiny bit of garlic and add to a cup of buttermilk. Cover a pound of mutton with this and allow to stand for a while. The mutton may either be fresh or left-over. While the mixture is standing, fry a minced onion; add to it a little turmeric. Turn the buttermilk mixture into this. If the meat is uncooked, also add a little water, so that it may become tender; but this is unnecessary if cold mutton is used. Simmer slowly together until the meat gets tender and the curds dry. At the last a little cocoanut may be added, but this is not necessary. The gravy must be very little and very rich.

Wednesday, August 20, 2008

Buffath, or Curry with Vegetables

Fry one-half pound of meat, finely diced, with onion and curry powder. Add a little water from time to time, so that the meat will be tender and the onions soft. Then add two teacupfuls of water. As soon as water boils add a cupful of sliced radishes, potatoes, carrots, or any vegetables that will not mash. Cook slowly together until vegetables are soft. In India this curry is always acidulated, but that is not necessary. It is a good plan, however, to always serve sliced lemon with all curries, as some prefer them sour.

Tuesday, August 19, 2008

Just Indian Recipes: Carrot Pickle

Cut the carrots any way that is desired. If they are very small they need not be cut at all. Sprinkle them well with salt and dry them in the sun for three days, being careful not to forget to bring them in at night. For a pound of carrots take a tablespoonful of mustard seed, half a dozen peppers (sliced), two tablespoonfuls of green ginger (sliced), and two garlics (finely-minced). Cover with vinegar. These are excellent.

Friday, August 15, 2008

Armenian Kidgeri.

Soak a cup of split peas for several hours, then fry with two thinly-sliced onions and a cup of rice. When slightly brown, cover with water and boil. The water should be three inches above the peas and rice; also add a little bag of mixed spices. Fry some meat in a separate pan. It may be either beefsteak, Hamburg, or mutton. When rice and peas are soft, place a layer of meat in a dish and cover with a layer of the rice and peas. Repeat until all are used, being careful to have the rice and peas on top. Steam together and serve with coconut and fried onions sprinkled over the top.

Wednesday, August 13, 2008

Just Indian Recipes: Jellabies (Best Beloved)

Make a batter of one pound of flour and water. Make it just about as thick as you would for pancakes. Cover the vessel tightly and let stand for three days. Then stir in about a half a cup of thick sour milk. Pour a little of this batter into a vessel with a hole in the bottom. In India a cup made from half a coconut shell is made for this purpose, one of the eyes in the monkey face at the end being perforated. Fill this cup with batter and let the batter run through a little at a time into a pan of boiling fat. While the batter is running out through the hole keep the hand moving in a circle, so that the jellabies will take the form of pretzels. Fry as you would doughnuts.

In the meantime have a dish of syrup ready. Make this syrup from a pound of brown sugar and water. Cook it until it is about as thick as maple syrup. Keep this syrup in a warm place and as the jellabies fry place each one for a few minutes in the syrup. Remove and pile them on oiled paper until needed. These are sure to make a hit. Be sure and fry them until they are quite brown. If one doesn't want to bother with the batter standing around for three days, they can be made up at once by adding a teaspoonful of baking powder to the mixture and beating it well. The milk must not be too sour in that case.