Capsicum Chatney
Origin: London, England
Source: Eliza Acton, 1845
Ingredients
- large tender green capsicums
- spring water
- oil
- vinegar
- salt
Instructions
- Slice the capsicums transversely and very thin.
- Place them in a bowl or pan of spring water and let them steep for one to two hours.
- Drain the capsicums thoroughly.
- Dress them with oil, vinegar, and salt to taste.