15. Mango Chutni. — Sixty-four units (solid) green mangoes
sliced, sprinkled with salt, and set in the sun for twenty-four hours.
Then drain, and boil with 20 units of vinegar till tender. Boil 20
more units of vinegar with 16 of sugar, and stir into it 16 of pulped
dried apricots, 8 each of almonds and ground green ginger, and 4
each of garlic✪ Mango Chutni, red chillies, and mustard-seed, all ground. Add to
the mangoes, bottle, and set in the sun. If put in glazed jars, the
acid will eat into the glaze, and the chutni become unwholesome.
Glass bottles are best.
16. Mango Preserve. — Peel or grate away the green skin of
unripe mangoes, take out the stones, and throw into lime-water. In
an hour’s time put into a copper preserving pan with enough fresh
water to cover them, and boil till tender. Wipe each dry carefully
with a towel, and lay in a stoneware basin. The acid of mangoes
is very biting, and will destroy enamel. Make a syrup of twenty-
eight degrees by boiling 16 units of sugar with 8 of water, and pom-
over the mangoes while boiling, and cover with green vine leaves.
Next day remove the vine leaves, boil up the syrup, using a little
342
The Complete Indian
more sugar, and pour over tlie fruit when boiling Imt. Cover
jigain with vine leaves. In five days of this treatment tlie mangoes
sliould he done. Then put in jars, reduce the syrup, and pour
over. Look at it twice a week for a fortnight, and if tlie syrup
f^ets thiiij boil it up again. This preserve should be as green as
angelica. 1 eaches are done the same way without the vine leaves,
17. Mango Preserve (an easier «)«?/).— Peel, halve, remove the
stones, and throw into lime-water. Then boil in fresh water till
thiee parts done, and strain. Make a syrup of twenty-eight degrees
and boil the mangoes in it till thick, almost to' crystallisatiom'
Take out the mangoes^ and arrange in jars. Add a little M'ater
to the syrup till, on^ cooling, it is as thick as cream, and pour over
the fruit. Look at it twice a week, and if the syrup thins, boil up
again.
18. Mango Pickle. — Peel and half split 50 unripe mangoes.
Remove the stones j fill, and cover with salt. In two days wipe
diy w'ith a cloth, hill with the following mixture : Green ginger,
16 units (solid). Salt, garlic, of each 6 units. Chillies and mustard
seed, each 2 units. Cardamoms, unit. Roil 70 units of vinegar
with 32 of sugar, 1 of ginger, and } of pounded saffron. \Then cold
pour over the mangoes and bottle.
19. Melon Preserve. — Take unripe melons and grate the outer
rind off with a bit of glass. Stand the melons for twenty-four hours
in a basin of cold sugared water. 'Phen cut a piece off one end,
scrape out the seeds, and simmer the melons with half their weight
of sugar, and enough of the water they have stood in to cover them.
While the syrup boils, stand the pan by the fire, and cover with
vine leaves for two hours. Then strain, and boil the syrup up with
4 units (solid) of p-een ginger to each two melons. Put the melons
in a jai-, cover with vine leaves, and pour the boiling syrup over ;
repeat for three days. ✪ Tapp Sauce
Page 239 · 3 recipe records on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
15. Mango Chutni. — Sixty-four units (solid) green mangoes sliced, sprinkled with salt, and set in the sun for twenty-four hours. Then drain, and boil with 20 units of vinegar till tender. Boil 20 more units of vinegar with 16 of sugar, and stir into it 16 of pulped dried apricots, 8 each of almonds and ground green ginger, and 4 each of garlic, red chillies, and mustard-seed, all ground. Add to the mangoes, bottle, and set in the sun. If put in glazed jars, the acid will eat into the glaze, and the chutni become unwholesome. Glass bottles are best.
16. Mango Preserve. — Peel or grate away the green skin of unripe mangoes, take out the stones, and throw into lime-water. In an hour’s time put into a copper preserving pan with enough fresh water to cover them, and boil till tender. Wipe each dry carefully with a towel, and lay in a stoneware basin. The acid of mangoes is very biting, and will destroy enamel. Make a syrup of twenty-eight degrees by boiling 16 units of sugar with 8 of water, and pour over the mangoes while boiling, and cover with green vine leaves. Next day remove the vine leaves, boil up the syrup, using a little
The Complete Indian
more sugar, and pour over the fruit when boiling hot. Cover again with vine leaves. In five days of this treatment tlie mangoes should he done. Then put in jars, reduce the syrup, and pour over. Look at it twice a week for a fortnight, and if tlie syrup gets thin boil it up again. This preserve should be as green as angelica. 1 eaches are done the same way without the vine leaves,
17. Mango Preserve (an easier way).— Peel, halve, remove the stones, and throw into lime-water. Then boil in fresh water till three parts done, and strain. Make a syrup of twenty-eight degrees and boil the mangoes in it till thick, almost to crystallisation Take out the mangoes and arrange in jars. Add a little M'ater to the syrup till, on cooling, it is as thick as cream, and pour over the fruit. Look at it twice a week, and if the syrup thins, boil up again.
18. Mango Pickle. — Peel and half split 50 unripe mangoes. Remove the stones j fill, and cover with salt. In two days wipe dry with a cloth, hill with the following mixture : Green ginger, 16 units (solid). Salt, garlic, of each 6 units. Chillies and mustard seed, each 2 units. Cardamoms, unit. Roil 70 units of vinegar with 32 of sugar, 1 of ginger, and ½ of pounded saffron. \Then cold pour over the mangoes and bottle.
19. Melon Preserve. — Take unripe melons and grate the outer rind off with a bit of glass. Stand the melons for twenty-four hours in a basin of cold sugared water. 'Phen cut a piece off one end, scrape out the seeds, and simmer the melons with half their weight of sugar, and enough of the water they have stood in to cover them. While the syrup boils, stand the pan by the fire, and cover with vine leaves for two hours. Then strain, and boil the syrup up with 4 units (solid) of green ginger to each two melons. Put the melons in a jai-, cover with vine leaves, and pour the boiling syrup over ; repeat for three days.
Records on this page
Mango ChutniTapp SauceMelon Preserve