Mango Chutni
From The complete Indian housekeeper & cook, 1898
If put in glazed jars, the acid will eat into the glaze, and the chutni become unwholesome. Glass bottles are best.
Presented as published in 1898. 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 complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 239. The excerpt below is the record exactly as published.
Mango Chutni. — Sixty-four units (solid) green mangoes sliced, sprinkled with salt, and set in the sun for twenty-four hours. Then drain, and boil with 20 units of vinegar till tender. Boil 20 more units of vinegar with 16 of sugar, and stir into it 16 of pulped dried apricots, 8 each of almonds and ground green ginger, and 4 each of garlic
Cook this with the app: pantry check, scaling, and the assistant.