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Sauce

Chutnee Cream Sauce

A sauce made from chutney, pounded tapioca, and cream, simmered and served with boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Chutnee Cream Sauce

Ingredients

Directions

Make the sauce

  1. Combine chutney, tapioca, and cream in a saucepan.

  2. Simmer for 20 minutes, stirring occasionally.

Serve

  1. Serve with boiled rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Chutney
Provides sweetness, acidity and fruity flavour that defines the sauce.
Pounded tapioca
Thickens the cream as it simmers, giving the sauce body.
Cream
Forms the rich base of the sauce and adds fat for a smooth texture.

The step that matters

Simmering the sauce. Tapioca must simmer long enough to fully swell and thicken the cream. Stirring occasionally helps prevent cream from scorching or sticking to the bottom of the pan.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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