Tomata and Other Chutnies (Mauritian receipt)

Instructions

1. Choose the basis of the chutney. Acton lists: green peaches, mangoes and other unripe fruits crushed to pulp on the stone roller; ripe bananas; tomatas roasted or raw and reduced to a smooth pulp; potatoes cooked and mashed; the fruit of the egg-plant boiled and reduced to a paste; or fish - fresh, salted or smoked, and boiled or grilled - taken in small fragments from the bones and skin and torn into minute shreds, or pounded.
2. Mingle with any one of these as much young onion and chilies, chopped up small, as will give it a strong flavour. (Green ginger is sometimes used in place of the chilies; a little garlic or full-grown onion may be used, for which in England a small portion of minced eschalot might be substituted.)
3. Add salt if needed.
4. Add as much olive oil of pure quality, with a third as much vinegar, as will bring it to the consistence of a thick sauce.
5. Serve with currie, cutlets, steaks, pork, cold meat or fish, or aught else to which it would be an acceptable accompaniment.