Mango Chutney

Ingredients

• six pounds of sour apples
• nearly two pints of vinegar
• eight ounces of onions
• about ten or twelve ounces of ginger
• four ounces of garlic
• twelve ounces of sugar
• twelve ounces of stoned raisins
• twelve ounces of mustard-seed
• another pint of vinegar
• four ounces of dried chillies

Method

1. 1

   Peel, core, and quarter the apples, boil in vinegar.

2. 2

   Pound onions, ginger, and garlic, add to apples with sugar, raisins, and mustard-seed.

3. 3

   Mix well, add more vinegar and chillies, bottle closely.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 893. The excerpt below is the record exactly as published.

Mango Chutney.^Peel, core, and quarter si.x pounds of sour apples, and boil them in nearly two pints of vinegar ; pound eight ounces of onions, about ten or twelve ounces of ginger, and foul- ounces of garHc together ; add these to the apples and vinegar, -with twelve ounces each of sugar (which should be first dissolved), stoned raisins, and mustard-seed; this last should be washed in vinegar, and dried in the sun, before being added. Mix well in a large bowl, and throw in, while mixing, another pint of vinegar, and four ounces of dried chillies. Bottle at once closely and tie bladder over the cork. Probable cost, 3s. 6d. for this quantity. Mangoes, Cucumber {see Cucumber Mangoes) . Mangoes, Melon {see Melon Mangoes). Mangoes, Pickled. — Take a melon of the sort generally used for pickling, first seeing that it is not quite ripe; cut off a slice from the top, and carefully pick out all the seeds. Shred finely one oimce of garlic ; mix it with two ounces of mustard-seed

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