Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Indianside
Tamarind Chutney
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Serve fresh.
A modern interpretation · AI-generated from the original record
Ingredients
- a tablespoonful of tamarinds
- the same of green ginger
- a little salt
- a teaspoonful of minced green chilis
- a teaspoonful of mustard-seed
Method
Pound tamarinds and green ginger together.
Season with salt, minced chilis, and roasted mustard-seed in butter.
Mix thoroughly and serve.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 10. The excerpt below is the record exactly as published.
Tamarind Chutney is uncommon, and is much liked. The W est India tamarinds are the most useful, as the pods of the West India tamarind tree are much smaller than those of the East Indian variety. For Tamarind Chutney, pound together a tablespoonful of tamarinds and the same of green gingei'. 26 KITCHEN, LARDER, AND SCULLERY Season with, a little salt, a teaspoonful of minced green chilis, and a teaspoonful of mustard-seed
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