Mango Chutney (2)

Ingredients

• 81b. of sugar
• 2qts. of vinegar
• two hundred green Mangoes
• 41b. of salt
• 31b. each of ground garlic
• 31b. each of ground ginger
• 11b. of finely-sliced chillies
• half-a-dozen bay-leaves
• 41b. of stoned raisins

Method

1. 1

   Boil sugar and vinegar to a syrup, add sliced green mangoes and boil until half done.

2. 2

   Stir in salt, garlic, ginger, chillies, bay-leaves, and raisins.

3. 3

   Add more vinegar as chutney thickens, then cool and bottle securely.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 453. The excerpt below is the record exactly as published.

81b. of sugar into a saucepan with 2qts. of vinegar, and boil to a syrup; now put in two hundred green Mangoes peeled and cut in slices, boil them until about half done, then add 41b. of salt, 31b. each of ground garlic and ginger, 11b. of finely-sliced chillies, half-a-dozen bay-leaves, and 41b. of stoned raisins

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