Mango Chutney (5)

Ingredients

• one hundred or so green Mangoes
• 21b. of salt
• 21b. of stoned tamarinds
• Jib. of bruised mustard-seed
• Jib. of very fresh ground garlic
• Jib. of chillies
• Jib. of ginger

Method

1. 1

   Peel and slice mangoes, sprinkle with salt, and steep for twelve hours.

2. 2

   Place under weight to drain, then mix with tamarinds, mustard-seed, garlic, chillies, and ginger in a saucepan.

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.

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. Simmer gently on a slow fire for balf-an-hour, pour in gradually a syrup made by boiling 61b. of sugar in 3qts. of vinegar, and stir well over the fire until all the syrup is absorbed and the chutney is as thick as required. Let it cool, put it into bottles, cork down securely, and keep them in a cool place until wanted. It will remain good for a long tune. (4) Peel and remove the. stones of 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. When all are well mixed, put the chutney into bottles, place them in a cool oven (or expose to the sun), and let them remain for three days or so, when the chutney will be ready for use. Mangoes — continued. (5) Remove the peel from one hundred or so green Man- goes, cut them into slices, put them in a bowl, sprinkle well with salt, and steep for about twelve hours; then place them under a heavy weight for a couple of hours, so as to drain off as much of the liquor as possible. Put them into a saucepan, and mix in 21b. of stoned tamarinds, Jib. of bruised mustard-seed, and Jib. each of very fresh ground garlic,

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