Indianside
Mango Chutney (3)
From The encyclopaedia of practical cookery, 1892
Serves 24
This chutney can be stored for a long time.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 453. The excerpt below is the record exactly as published.
about one hundred green Man- goes, cut them up into thin slices, put them into a bowl, cover with about 21b. of salt, and let them remain for thirty or thirty-six hours. Drain off the salt liquor, put the Mangoes into a saucepan with 3qts. of vinegar, and boil. Let them get cool, put them into a preserving-pan, mix in 4lb. of stoned tamarinds, 21b. each of sliced ginger and stoned raisins, 1 dessert-spoonful of grated nutmeg, and 1 table-spoonful of finely-pounded cinnamon
Cook this with the app: pantry check, scaling, and the assistant.