Mango Chutney

Ingredients

• 1 1 lbs. moist sugar
• I lb. salt
• 0.5 lb. shallot
• I lb. onions
• I lb. powdered ginger
• ^ lb. dried chillies
• I lb. mustard-seed
• 1 lb. stoned raisins
• 2| bottles of vinegar
• 30 large unripe apples

Method

1. 1

   Pare and slice apples, boil in one bottle of vinegar, then rub through a sieve.

2. 2

   Dissolve salt and sugar in half a bottle of vinegar.

3. 3

   Scald mustard-seed in another half-bottle of vinegar.

4. 4

   Blend all ingredients and bottle the mixture.

As published

This recipe was extracted from Hilda's diary of a Cape housekeeper (1902) by Hildagonda J. Duckitt, page 45. The excerpt below is the record exactly as published.

1 1 lbs. moist sugar. I lb. salt. ^ lb. garlic. I lb. onions. I lb. powdered ginger. ^ lb. dried chillies. I lb. mustard-seed. 1 lb. stoned raisins. 2 bottles of the best vinegar. 30 large unripe apples (very sour ones are the best). The sugar must be made into syrup; the garlic, onions, and ginger pounded in a mortar, the mustard-seed washed in cold vinegar and dried by the fire or in the sun, the apples peeled, cored and sliced, and boiled in bottles of vinegar till soft. W^hen cold put them in a preserving-pan and gradually mix in the other ingredients, including the other half-bottle of vinegar. Well stir the mixture till the whole is thoroughly blended, then bottle for use, corking up very tight. Mango Chutney(Miss Adeane’s).— Inanothersimilar recipe, called “ Mango Chutney,” and for which I suppose in India they use mangoes where we use apples, the ingredients and quantities are the same as in the previous recipe, except that shallot takes the place of garlic, and that 2| bottles of vinegar

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