Cut twenty-five limes into quarters half way through ; stuff them with salt, and dry them for three
days in the sun, bringing them in at sunset.
Give them a good shake each time before putting them out in the morning. Mince small the dried limes. Pound in good vinegar twenty-five dried
dates, fifteen large dry red chillies, three whole peeled garlics, and one
ounce of green ginger. Mix all together
and sweeten with sugar, first adding to it the strained juice of twenty-five
limes.
It will be ready in a week.
A cool
oven will do in place of the sun.
From: Twenty-Two
Authentic Banquets From India (compiled by
Robert Christie). New York, Dover
Publications, Inc., 1975. (An unabridged and unaltered republication of the Indian
and Afghanistani sections of Banquets of the Nations, published by J. and J.
Gray and Co, St. James Press, 1911.)
You have no idea how happy I feel reading this post.
ReplyDeleteNo ovens can match the sunshine Curtis, I assure you.
Actually, I was thinking of you when my eyes found this recipe, which was so evocative and charming that I just had to highlight it. I will definitely prepare lime chutney this way also. Curtis
ReplyDeleteThis is a fascinating recipe and looks artistic in all stages of the preparation. I am sue children would love to be a part of the process too.
ReplyDeleteI love your blog, thank you
Helen
Helen, Thanks very very much. I agree -- it looks great. I picked up the Dover paperback years ago and it's filled with fascinating recipes and lore. In the time-honored way of cookbooks, all recipes are guaranteed to come out well. I'm so pleased you visited. As you can see, I try to keep things varied, but there will be more like this. Gray day here in Philly. Rainy, cold, but not snowing, so I'm not complaining. Curtis
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