Bengal Recipe for Making Mango Chetney

Ingredients

• 1-1/2 lb moist sugar
• 3/4 lb salt
• 1/4 lb garlic
• 1/4 lb onions
• 3/4 lb powdered ginger
• 1/4 lb dried chilies
• 3/4 lb mustard-seed
• 3/4 lb stoned raisins
• 2 bottle best vinegar
• 30 large unripe sour apples

Instructions

1. 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.
2. 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.
3. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use.
4. Tie a piece of wet bladder over the mouths of the bottles, after they are well corked.
5. This chetney is very superior to any which can be bought, and one trial will prove it to be delicious.