Pickled Mangoes. — ( 1 ) Remove the peel from as many Mangoes
as required, cut them into halves to take out the stones,
rub well with salt, and put them in the sun for two or
three days. Wipe well with a cloth, and stuff each with
a mixture of two cloves of garlic, two cloves, one small
stick of cinnamon, a few slices of chillies and green ginger,
and a few onion -seeds, pounded together in a mortar; fasten
the halves together with thin thread or cotton, put them into
wide-mouthed bottles, pour over sufficient vinegar to cover,
cork down securely, and put them in the sun for about
twenty days. One or two table-spoonfuls of mustard oil,
if poured over the pickle before adding the vinegar, will
prevent it spoiling. The pickle will not be fit for use until
it has been in the bottles for three or four months.
(2) Cut a small piece off the end of each Mango, using
as many as are requited, scoop out the ends, and mix this
with an equal quantity of mustard-seed and a little very
finely-sliced garlic. Stuff the Mangoes with this mixture,
replace the pieces in the ends, bind round or sew tip with
thread, and put them in a bowl, and pour over sufficient boil-
ing vinegar seasoned with salt, pepper, ginger, and any spices
to cover ; leave for a day, strain off the vinegar, add a little
more to allow for evaporation, boil again, and pour while hot
over the Mangoes. Repeat this operation twice more
(four times in all), but on the last day add a little
ground mustard and scraped horseradish to the vinegar just
as it commences to boil. Pack away in jars, and cover
closely.
Failing the genuine article, British ingenuity has been
engaged in producing imitations of the pickles and
chutney, for which some good receipts are appended.
Imitation Mango Chutney. — Boil fib. of moist sugar to a
syrup (see Syrups) ; pound to a powder 4oz. of garlic, 8oz.
of onions, and 12oz. of ground ginger. Put 12oz. of mustard-
seed in a little water, wash it well, and dry it (in the sun
if possible). Pare and core thirty apples, and boil them in
1 J pints of vinegar ; when done, take out, let them get cold,
and mix in with the other ingredients, pouring over J pint
of vinegar and adding 4oz. of dried chillies. Stir thoroughly,
bottle it, cork down tightly, tie pieces of bladder over the
corks, and it is ready for use.
Imitation Mango Chutney Sauce. — Peel and core 4oz. of
sour apples, and put them into a large jar. Pound in a
mortar 4 >z. each of figs, raisins, tomatoes, brown sugar,
and a little salt, add them to loz. of chillies (or cayenne),
\oz. of ground ginger, Joz. of garlic, and 4oz. of fine fresh
shallots. Mix all these well with the apples, and pour
in 1 pint of lemon-juice and 3 pints of vinegar. Put the
jar in a warm place (about 130 deg. Fahr.) and let it remain
for a month, stirring once or twice a day. Pour off the
thin liquor at the top and bottle it, put the thick part
into wide-mouthed bottles, and it is ready for use. The thin
liquor is used for flavouring fish sauce or gravies. Goose-
berries may be used if sour apples are not available, but
they do not answer the purpose so well.
Mangoes— continued. ✪ Imitation Mango Chutney
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Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Pickled Mangoes. — ( 1 ) Remove the peel from as many Mangoes
as required, cut them into halves to take out the stones,
rub well with salt, and put them in the sun for two or
three days. Wipe well with a cloth, and stuff each with
a mixture of two cloves of garlic, two cloves, one small
stick of cinnamon, a few slices of chillies and green ginger,
and a few onion -seeds, pounded together in a mortar; fasten
the halves together with thin thread or cotton, put them into
wide-mouthed bottles, pour over sufficient vinegar to cover,
cork down securely, and put them in the sun for about
twenty days. One or two table-spoonfuls of mustard oil,
if poured over the pickle before adding the vinegar, will
prevent it spoiling. The pickle will not be fit for use until
it has been in the bottles for three or four months.
(2) Cut a small piece off the end of each Mango, using
as many as are requited, scoop out the ends, and mix this
with an equal quantity of mustard-seed and a little very
finely-sliced garlic. Stuff the Mangoes with this mixture,
replace the pieces in the ends, bind round or sew tip with
thread, and put them in a bowl, and pour over sufficient boil-
ing vinegar seasoned with salt, pepper, ginger, and any spices
to cover ; leave for a day, strain off the vinegar, add a little
more to allow for evaporation, boil again, and pour while hot
over the Mangoes. Repeat this operation twice more
(four times in all), but on the last day add a little
ground mustard and scraped horseradish to the vinegar just
as it commences to boil. Pack away in jars, and cover
closely.
Failing the genuine article, British ingenuity has been
engaged in producing imitations of the pickles and
chutney, for which some good receipts are appended.
Imitation Mango Chutney. — Boil fib. of moist sugar to a
syrup (see Syrups) ; pound to a powder 4oz. of garlic, 8oz.
of onions, and 12oz. of ground ginger. Put 12oz. of mustard-
seed in a little water, wash it well, and dry it (in the sun
if possible). Pare and core thirty apples, and boil them in
1 J pints of vinegar ; when done, take out, let them get cold,
and mix in with the other ingredients, pouring over J pint
of vinegar and adding 4oz. of dried chillies. Stir thoroughly,
bottle it, cork down tightly, tie pieces of bladder over the
corks, and it is ready for use.
Imitation Mango Chutney Sauce. — Peel and core 4oz. of
sour apples, and put them into a large jar. Pound in a
mortar 4 >z. each of figs, raisins, tomatoes, brown sugar,
and a little salt, add them to loz. of chillies (or cayenne),
\oz. of ground ginger, Joz. of garlic, and 4oz. of fine fresh
shallots. Mix all these well with the apples, and pour
in 1 pint of lemon-juice and 3 pints of vinegar. Put the
jar in a warm place (about 130 deg. Fahr.) and let it remain
for a month, stirring once or twice a day. Pour off the
thin liquor at the top and bottle it, put the thick part
into wide-mouthed bottles, and it is ready for use. The thin
liquor is used for flavouring fish sauce or gravies. Goose-
berries may be used if sour apples are not available, but
they do not answer the purpose so well.
Mangoes— continued.