Pickles and Chutneys
A historical recipe from The khaki kook book, by Mary Kennedy Core (1917).
A historical recipe
The khaki kook book: a collection of a hundred cheap and practical recipes mostly from Hindustan, by Mary Kennedy Core (1917). Project Gutenberg eBook #25914.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From The khaki kook book, by Mary Kennedy Core (1917). Digitised by Project Gutenberg, eBook #25914 (https://www.gutenberg.org/ebooks/25914). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
India. Associated with India by the book is about Indian cookery (Cooking, Indic); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- two tablespoonfuls of ground mustard seed
- two tablespoonfuls of thinly-sliced green ginger
- one tablespoonful of finely-minced garlic
- two tablespoonfuls of turmeric
- two tablespoonfuls of ground mustard
- a cup of salad
- a cup of vinegar
- four very tart apples
- two onions
Method
- 74.
- Kausaundi Pickle (Americanized).
- This is a very sour pickle.
- In India it is always made with sliced green mango, but in this country very sour green apples and lemons do very nicely.
- Slice thinly four lemons.
- Sprinkle well with salt.
- Cover with vinegar, and let stand for about a month.
- Slice thinly four very tart apples, two onions, six large sour cucumber pickles, and three large red peppers.
- After they are sliced mix intimately, then add two tablespoonfuls of ground mustard seed, a little salt, and, if the peppers are mild, a little cayenne pepper;
- also add two tablespoonfuls of thinly-sliced green ginger and one tablespoonful of finely-minced garlic.
- Drain the salt and vinegar from the lemons and add them to the rest of the mixture.
- Roast two tablespoonfuls of turmeric until the raw taste is taken away, then mix with it two tablespoonfuls of ground mustard;
- add to this a cup of salad and a cup of vinegar.
- Mix well together and pour over the pickles.
- If there is not enough oil and vinegar to cover it, add equal parts of each until the pickle is well covered.
- This pickle is not to be cooked, but it is best to let it stand in the sun for a number of days.
- If there is no sun, the warming oven would do.
- It keeps indefinitely, and is very appetizing.
- It is fine for sandwiches.
- A little in Spanish steak or curry adds much to the flavor.