Indian Sharp Sauce

Ingredients

• ½ lb, each of half ripe apricots (these should be really mangoes) or peaches
• ½ lb of stoned raisins
• salt
• sugar
• ginger
• each of red chillies
• each of onions
• 2 oz. of garlic
• three quarts of best vinegar
• a pint of fresh lime or lemon juice

Method

1. 1

   Pound well together all the ingredients except the vinegar and lime juice.

2. 2

   Pour on the vinegar and lime juice, close the jar, and leave it for a month in the sun, shaking and stirring daily.

3. 3

   At the end of the month, strain off the liquid and bottle it, putting the thick residuum into stone jars.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 60. The excerpt below is the record exactly as published.

Indian Sharp Sauce. — Pound well together -|lb, each of half ripe apricots (these should be really mangoes) or peaches, stoned raisins, salt, sugar, and ginger, rib. each of red chillies and onions, and 2oz. of garlic ; when these are all well crushed, pour on to them three quarts of best vinegar, and a pint of fresh lime or lemon juice

Cook this with the app: pantry check, scaling, and the assistant.