The encyclopaedia of practical cookery

(4) Peel and remove the stones of 4lb. of green Mangoes, cut them lengthwise into quarters, put them into a saucepan with 1 pint of vinegar, and boil very slightly. Pour all into a jar, and let it remain until quite cold. Put 2lb. of sugar into a saucepan with another pint of vinegar, boil it until of the consistence of thin syrup, and let it cool also. In the meantime, pound 1oz. of garlic, 2oz. of dried chillies, and 1lb. of green ginger cut in slices. Put the sugar mixture in a large bowl, add the Mangoes, ground spices, and 2lb. of raisins picked and dried, 1oz. of salt and the same of yellow mustard-seed. When all are well mixed, put the chutney into bottles, place them in a cool oven (or expose to the sun), and let them remain for three days or so, when the chutney will be ready for use. Mangoes — continued. (5) Remove the peel from one hundred or so green Mangoes, cut them into slices, put them in a bowl, sprinkle well with salt, and steep for about twelve hours; then place them under a heavy weight for a couple of hours, so as to drain off as much of the liquor as possible. Put them into a saucepan, and mix in 2lb. of stoned tamarinds, 0.5lb. of bruised mustard-seed, and 0.5lb. each of very fresh ground garlic, chillies, and ginger. Add a little more salt, stir well to thoroughly incorporate the ingredients, pour over sufficient warmed or cooked mustard oil to cover, and cook over a quick lire for twelve or fifteen minutes, or until quite done, or the preparation will lie spoilt. Let the mixture get cold, put it into bottles, taking care that the oil is several inches above the other ingredients, cork securely, and it is ready for use. Mango Fool. — (1) Peel half-a-dozen green Mangoes, cut into quarters, put them into cold water to steep, take out the stones, put the fruit into a saucepan with a little water, and boil until tender. Rub the whole through a fine sieve, add sugar to sweeten, and stir in gradually sufficient milk to bring the preparation to the consistence of custard. It is then ready for use, and should be served the day it is made in small custard-glasses, with a little nutmeg or cinnamon grated over. (2) This is prepared as No. 1, colouring it with beetroot boiled tender, bruised, rubbed through a piece of muslin, and mixed with the Mango pulp. It is an agreeable variety, but not much used. Mango Jelly. — Remove the peel from a hundred green Mangoes, cut them into quarters, remove the stones, and plunge them into a bowl containing weak lime-water, freed of all sediment. Put them into a saucepan, cover with water, and boil until quite tender. Strain off the liquor into a preserving-pan without pressing the fruit, boil, skimming frequently, add gradually sufficient sugar to sweeten, and continue to boil until no more scum rises and the jelly is quite clear. Try it by dropping a little on a cold plate ; if it congeals, remove the pan from the fire, pour the jelly while slightly warm into bottles ; cork down when quite cold, and it is ready for use.