Mango Pickle

Ingredients

• fifty unripe mangoes
• sixteen ounces of green ginger
• six ounces of salt
• six ounces of garlic
• two ounces of red chillies
• two ounces of mustard seeds
• half an ounce of cardamons
• three large bottles of very good vinegar
• two pounds of sugar
• one ounce of bruised ginger
• half an ounce of ground saffron

Method

1. 1

   Peel and half split the mangoes.

2. 2

   Remove the stones, fill the insides, and cover with salt; stand for two days, after which wipe dry with a cloth.

3. 3

   Make a mixture composed of green ginger, salt, and garlic, red chillies, mustard seeds, and cardamons.

4. 4

   Pound all these and fill the split mangoes with it.

5. 5

   Boil for four minutes the vinegar along with sugar, bruised ginger, and ground saffron.

6. 6

   Stir till it comes to the boil.

7. 7

   When cold pour over the mangoes, which you have put in glass bottles.

8. 8

   When cold tie down.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 113. The excerpt below is the record exactly as published.

Mango Pickle. Peel and half split fifty unripe mangoes. Remove the stones, fill the insides, and cover with salt ; stand for two days, after which wipe dry with a cloth. Make a mixture composed of sixteen ounces of green ginger, salt and garlic (of each six ounces), two ounces each of red chillies and mustard seeds, and half an ounce of cardamons. Pound all these and fill the split mangoes with it. Boil for four minutes three large bottles of very good vinegar along with two pounds of sugar, one ounce of bruised ginger, and half an ounce of ground saffron

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