Bengali Mango Chetney is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic Anglo-Indian hot pickle of chutney of onions, garlic, ginger, chillies, raisins and spices cooked with sour apples in vinegar. The full recipe is presented here and I hope you enjoy this classic British version of: Bengali Mango Chetney.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
BENGAL RECIPE FOR MAKING MANGO CHETNEY.
392. INGREDIENTS.—1-1/2 lbs. of moist sugar, 3/4 lb. of salt, 1/4 lb. of garlic, 1/4 lb. of onions, 3/4 lb. of powdered ginger, 1/4 lb. of dried chilies, 3/4 lb. of mustard-seed, 3/4 lb. of stoned raisins, 2 bottles of best vinegar, 30 large unripe sour apples.
Mode.—The sugar must be made into syrup; the garlic, onions, and ginger be finely pounded in a mortar; the mustard-seed be washed in cold vinegar, and dried in the sun; the apples be peeled, cored, and sliced, and boiled in a bottle and a half of the vinegar. When all this is done, and the apples are quite cold, put them into a large pan, and gradually mix the whole of the rest of the ingredients, including the remaining half-bottle of vinegar. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use. Tie a piece of wet bladder over the mouths of the bottles, after they are well corked. This chetney is very superior to any which can be bought, and one trial will prove it to be delicious.
Note.—This recipe was given by a native to an English lady, who had long been a resident in India, and who, since her return to her native country, has become quite celebrated amongst her friends for the excellence of this Eastern relish.
Modern Redaction
During Victorian times, mangoes in London would have been rare and expensive. As a result this 'mango' chutney is made with Bramley cooking apples instead. So you can compare and contrast here's a link to an authentic Bengali-style mango chutney.
Place the sugar in a pan, add 200ml water and heat gently until you have a thick syrup. Take off the heat and set aside.
In the meantime, pound together the garlic, onions and ginger in a mortar (or puree in a blender) until you have a fine paste (add a little vinegar if it's too dry).
Combine the apples and 375ml of the vinegar in a pan. Bring to boil, cover and cook gently for 10 minutes then take off the heat and set aside to cool completely.
When the apples are cold place in a large pan then mix in the sugar, garlic and onion puree, the remaining vinegar and all the other ingredients. Stir until well blended, bring to a simmer then take off the heat and pour into warmed and sterilized jars. Seal with vinegar-proof lids. Store in a cool, dark, cupboard and allow to mature for at least 1 month before use.
