Colonel Skinner’s chutney

Name: Colonel Skinner’s chutney
Cuisine: Indian
Ingredients: 12 oz dried mangoes; ¼ lb garlic, smashed, peeled and chopped; ½ lb unrefined brown sugar; ½ lb fresh ginger root, peeled and chopped; ½ lb raisins; ½ lb salt (original measurement; see Notes and adjust to taste); ¼ lb chillies (original measurement, adjust to taste); 2½ pints distilled vinegar

Preparation info

Quantity: approximately
2 lb

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

The original recipe instructs that the filled jars of chutney be placed out in the sun for a fortnight! I have made the rather necessary amendments.

Ingredients

12 oz dried mangoes
¼ lb garlic, smashed, peeled and chopped
½

Europe
Asia
United Kingdom
India
Preserve
Vegan
Mediterranean
Gluten-free

Method

Use a food processor with a metal blade to grind all the ingredients (except the vinegar) in several batches, accumulating everything in a large preserving pan.
Add the vinegar and stir well. Bring to a boil over moderate heat. Reduce the heat and let the chutney simmer for 1 hour.
While it is still warm, transfer it into sterilized jars and seal.