Indianside
Green Mango Chutney
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 101. The excerpt below is the record exactly as published.
Green Mango Chutney. Peel a couple of large green mangoes, stone and cut in pieces, and steep in cold water for an hour. Pound the flesh to a smooth pulp, and mix in two tablespoonfuls of sugar, then add a quarter teaspoonful of ground red chillies, half a teaspoonful of ground mint, and the same quantity each of ground green ginger and salt
Cook this with the app: pantry check, scaling, and the assistant.