Recipes > Sauces & Spreads > Chutney > Mint Chutney

Mint Chutney


  • 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


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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The Curry Cook's Assistant (1889).

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