Ingredients:—A hundred green mangoes, the syrup of four pounds of sugar and three quarts of
vinegar, four pounds of tamarinds, stoned and strained, three quarts of vinegar, eight or ten
bay-leaves, one pound of green chillies, two pounds of sliced ginger, one pound of cloves of garlic,
one pound of raisins, and two pounds of salt.

Peel and cut the mangoes into fine slices, and steep them in salt for twenty-four to thirty-six hours;
remove the mangoes from the salt water, and boil them in three quarts of vinegar; when quite cool,
lay them in a preserving-pan, sprinkle over them the remaining salt, add all the condiments,
tamarinds, raisins, &c, and allow the whole to simmer for half an hour, stirring all the time, with the
syrup. It should not be bottled until quite cold.

Modern Redaction

Ingredients:

10 green mangoes
200g sugar
350ml vinegar
200g tamarinds
350ml vinegar
1 Indian bay leaf
45g green chillies
90g ginger, sliced
45g garlic
45g raisins
90g salt

Method:

Remove the stones from the tamarind and push the pulp through a fine meshed sieve into a bowl then set aside.

Peel the mangoes then grate the flesh. Place in a colth and wring out the excess liquid then sprinkle with salt then set aside over nigh.

Remove the grated mango from the salt water, place in a cloth and wring again then transfer to a pan. Pour over the 350ml vinegar and bring to a boil then set aside to cool

Fish out the mango from the vinegar and transfer to a clean pan then mix with the remaining salt, tamarind, vinegar, bay leaf, chillies, ginger, garlic and raisins.

Bring to a simmer and cook gently for 30 minutes, stirring frequently. Take off the heat and set aside to cool.

Spoon into jars, seal with vinegar-proof lids and store.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.