Mango Pickle

Ingredients

• Remove the peel from a hundred or so green Mangoes
• 2 lb. of sliced ginger
• 1 lb. of finely-sliced chillies
• 1 lb. of sugar
• 2 qts. of vinegar

Method

1. 1

   Remove the peel from the mangoes, cut them into quarters, and let them steep in salt for thirty-six hours.

2. 2

   Wipe dry, then combine with ginger and chillies in a preserving-pan.

3. 3

   Pour over a syrup made with sugar and vinegar, simmer for about fifteen minutes, let cool, and bottle securely.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 455. The excerpt below is the record exactly as published.

Mango Pickle. — Remove the peel from a hundred or so green Mangoes, cut them into quarters, put them into a bowl with salt sprinkled over, and let them steep for thirty- six hours. Take out the Mangoes, wipe dry on a cloth, put them into a preserving-pan with 21b. of sliced ginger and lib. of finely-sliced chillies, pour over a syrup made with lib. of sugar and 2qts. of vinegar

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