Mango Chutney (4)

Ingredients

• 411). of green Mangoes
• 1 pint of vinegar
• 21b. rf sugar
• another pint of vinegar
• loz. of garlic
• 2oz. of dried chillies
• lib. of green ginger
• 21b. of raisins
• loz. of yellow mustard-seed

Method

1. 1

   Peel and quarter mangoes, boil slightly in vinegar, cool, and mix with sugar and another pint of vinegar.

2. 2

   Pound garlic, chillies, and ginger, then mix with mangoes and spices.

3. 3

   Bottle and let sit in a cool place.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 454. The excerpt below is the record exactly as published.

411). of green Mangoes, cut them lengthwise into quarters, put them into a saucepan with 1 pint of vinegar, and boil very slightly. Pour all into a jar, and let it remain until quite cold. Put 21b. rf sugar into a saucepan with another pint of vinegar, boil it until of the consistence of thin syrup, and let it cool also. In the meantime, pound loz. of garlic, 2oz. of dried chillies, and lib. of green ginger cut in slices. Put the sugar mixture in a large bowl, add the Mangoes, ground spices, and 21b. of raisins picked and dried, loz. of salt and the same of yellow mustard-seed

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