Mango Chutney

Ingredients

• 12 lbs. of peeled mangoes
• 3 lbs. of sugar (white)
• 1½ lbs. fine salt
• 2 lbs. of green ginger
• 1 lb. green garlic
• 2 lbs. of chillies
• 3 lbs. of raisins
• 7 bottles of vinegar

Method

1. 1

   The mangoes must be just turning yellow but not soft; take out the stone.

2. 2

   Weigh everything when peeled and put through the sausage machine.

3. 3

   Boil the chutney until a nice golden brown, which will take nearly four or five hours.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 124. The excerpt below is the record exactly as published.

MANGO CHUTNEY. 12 lbs. of peeled mangoes 3 lbs. of sugar (white) IJ- lbs. fine salt 2 lbs. of green ginger i lb. green garlic 2 lbs. of chillies 3 lbs. of raisins 7 bottles of vinegar

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