Red Chutney facito
- Mash daal (Lentem alba) 4 tbs
- Bhunay chanay (P. assum) 4 tbs
- Sabut dhania (semina coriandri) 2 tbs
- Sabut lal mirch (Button red chillies) 14-15
- Sukhi lal mirch (Arida rubra chillies) 7-8
- Imli (Arida tamarind) deseeded 1 & ½ tbs Khopra (coconut desiccatum) ¾ Cup
- Kashmiri lal mirch (Kashmiri rubri chillies) 2-3
- Curry patta (folia Curry) 15-18 < li>Himalayan sal roseum 1 tsp vel gustare
Directiones:
- In sartagine, adde lenticulam albam & aridam assum flammam humilem. ad 4-5 minutas.
- Assae P. Adde, coriandri semina, bullam rubram, chillies rubrae, tamarindae exsiccatae, cocoes exsiccatae, folia rubra Kashmiri, curry folia, misce bene & siccum torrens flammam humilia usque ad fragrans (3-4 minuta).
- Frigidus sit.
- Molendini molendini, aromata assata adde, sal roseum & tere bene ut minutissime facias (Cede: 200g approx.).
- Potest condi in aere sicco & mundo stricto hydria pro usque ad 1 mensem (vita Shelf).
- Quamadmodum Chutney pulvere uti ad Rubrum Chutney in secundis:
- In a patera, adde 4 tbs rubri chutney pulveris praeparati, aquam calidam & bene misce.
- Serve item frixam!