CHUTKA. BENG. Bauhinia acuminata. CHUTNEE is a warm condiment used in every family of India, either prepared fresh daily from ripe vegetables, or preserved. The following is a recipe for the Dehli or celestial ehutnee : Take of green mangoes, raisins, mustard-seed, salt, green singer, and garlic, each one seer ; onions (none or) half ,a seer ; dried red chillies, half to one seer moist or soft sugar, one to two seers ; white wine vinegar, four bottles. The ginger, garlic,and onions are to be peeled,and, together with the chillies,-are to be cut into thin slices previously to being pounded ; .the mustard-seed to be washed and dried, then_ gently bruised and winnowed : the raisins to be washed and freed from the stones the sugar to be made into a- thick syrup ; mangoes to be picked of their rinds, cut into thir slices (some boil there in three bottles of th( vinegar, adding the fourth'wherv mixing thent with the 'other ingredients) and pounded ; th( remaining articles are to 'be Separately pounded and then the whole is to be incorporated, pu, into a- stone jar, well closed, and placed hi the sut for a month or two. If "put into a glass bottle,-ii ' should occasionally be put out in the_sim._ It wil
keep good for years.
Love-apple Chutnee. Take the love-appli (Solanum lycopersicum, Linn.), a large plateful the rinds -and seed to be rejected, and only tin pulp used ; dried salt fish cut very fine (as i rasped), a .pieee about two inches square ; si: onions cut into thin longitudinal slices ; eighteei green chillies chopped 'fine ; dried tamarind, twi pice weight (or one ounce), mashed up in abou three or four ounces :of water (stones and fibre to be. rejected) ; salt, a teaspoonful ; ghi or butte' five pice weight (ortwo ounces and a half). Firs put the ght into a tinned copper vessel placed oi the fire ; when it is Melted, add the onions ; and a the latter begin to assume a reddish hue, add th chillies, stirring them well for Eve minutes. Thei add the salt fish, and continue stirring the whole when the ghi has nearly evaporated, `add th love-apple, and stir it about .for a good 'whilc Lastly, add the tamarind water and. salt, and ini the composition well until it acquires a pretty dr, consistence (like that of brinjal ehuthee or gambol,' This chutnee is only for immediate use., and will nc keep above a day or two.