Indian Pickles and Chutney Recipes     Indian Pastry and Puddings Recipes

Tapp Sauce

Ingredients:--Three seers or six pounds of peeled and sliced mangoes, two pounds of ground raisins, a pound of ground garlic, half a pound of ground chillies, a pound and a half of ground ginger, a pound of sugar, two pounds of salt, a quart of lime-juice, and six quarts of vinegar.

Mix all the above well together, put it into stone jars, and expose it to the sun for twenty days or a month, after which drain away the liquid, which is the sauce; boil it for ten to fifteen minutes, and when cold bottle and cork it.

Sweet Chutney

Ingredients:--Two hundred green mangoes, peeled and sliced, four pounds of salt, three pounds of ground garlic, three pounds of ground ginger, one pound of chilies, finely sliced, four pounds of raisins, half a dozen bay-leaves, eight pounds of sugar, and four quarts of vinegar.

Make all the sugar into a syrup with two quarts of the vinegar, in which the sliced mangoes must be boiled; when half done, throw in the other ingredients, and mix up well; last of all, add the remaining two quarts of vinegar, and when the chutnee begins to thicken remove it from the fire; let it cool, and then bottle it.

Sweet Mango Chutney

Ingredients:--A hundred green mangoes, peeled and sliced, two seers of tamarinds stoned, the syrup of six pounds of sugar boiled in three quarts of vinegar, one tablespoonful of finely-pounded cinnamon, two pounds of salt, two pounds of sliced ginger, two pounds of cleaned and picked raisins, three quarts of vinegar, and one dessertspoonful of grated nutmeg.

Peel the mangoes, cut them into fine slices, and steep them in salt for thirty-six hours; drain away the salt water, and boil them in the three quarts of vinegar; when cool, remove them into a preserving-pan, mix in all the condiments and other ingredients, and allow the whole to simmer for half an hour, pouring in the syrup gradually, and mixing all the time, until the vinegar and syrup have been absorbed, and the chutnee has acquired the desired consistency; bottle and cork when perfectly cold.

Hot Sweet Mango Chutney

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 chilies, 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.

Tamarind Chutney

Ingredients:--Four pounds of ripe tamarinds without the stones, a quarter of a pound each of ground chilies, ginger, and garlic, two ounces of ground cinnamon, half a pound of picked currants, half a pound of raisins (the small Cabool are the best), two pounds of soft sugar, a quarter of a pound of salt, and a quart of vinegar.

Put the whole into a glazed earthen preserving-pan, pour over it a quart of vinegar or syrup, or as much as will entirely cover the mixture, and mix all well together; then allow it to simmer over a quick fire until the vinegar or syrup is absorbed and the chutnee thickened to the required consistency; it must be stirred during the whole time it is on the fire.

N.B.--The two pounds of sugar and the quart of vinegar may be made into syrup or used separately.

Pickled Cabbage

Quarter a full-sized cabbage, keep it in salt for forty-eight hours, and then drain away all the water. Prepare a pickle or brine of salt and water in the proportion of eight ounces of salt to twenty-four ounces of water, and boil it with half an ounce each of peppercorns and bay-leaves; pack the cabbage loose in a wide-mouthed stone jar, and pour over it the cold pickle or brine, which should have been boiled the day before. Care must be taken to keep the mouth of the jar always airtight, or the cabbage will rot. When required for use, take out as much as will be required, steep it in fresh cold water for an hour or two, and then boil it the same as fresh cabbage.

Red Cabbage Pickle

Slice the cabbage, and sprinkle salt over each layer; after twenty-four hours remove it into a colander, and allow all the salt water to drain; then put the cabbage into a pan, pour in sufficient boiling vinegar to cover it, and add a few slices of red beetroot; when cold, put it into glass bottles and cork down.

Red Cauliflower Pickle

This is a very uncommon pickle, and looks particularly pretty in white bottles. Cut the cauliflower into pieces of equal sizes, sprinkle with salt, and place it in the sun for a couple of days. Make a syrup of vinegar and sugar: to every quart of vinegar put a quarter of a pound of sugar, a few sticks of cinnamon, and as much sliced or bruised and pounded red beet as will give the vinegar a deep red colour. When all the salt water has drained away, put the cauliflower into a pan, and pour over it the boiling-hot vinegar or syrup through a fine sieve, in order to leave behind the sticks of cinnamon and fibers of the beetroot; when cold, put the pickle into nice white bottles and cork.

Patna or Bombay Onion Pickle

According to the size and number of bottles, take the small or button onions; remove the outer coat, wash and dry them thoroughly, throw them into a pan with some vinegar, and parboil them; set the vinegar aside, after filtering it, for shrimp, cucumber, and other salads, or for the preparation of mustard. Put the parboiled onions when cold into wide-mouthed bottles, laying them alternately with fresh red chilies, a few black peppercorns, some finely-sliced green ginger, and a little salt. Fill the bottles with vinegar, and cork them.

Mangoes Pickled Whole

Peel and divide some large-sized mangoes sufficiently to admit of the stones being easily extracted; rub them over with salt, and expose them to the sun for two or three days; then dry them with a napkin, and stuff each mango with a few cloves of garlic, finely-sliced chilies and ginger, some cullungee seeds, a clove or two, and a stick or two of cinnamon; tie them securely with strong sewing cotton, and put them into bottles, with vinegar sufficient to cover them; cork the bottles well, and expose them to the sun for fifteen to twenty days. The pickle will be ready for use in three or four months. To prevent the pickle spoiling, it is not unusual to pour a tablespoonful or two of mustard oil over it when in the bottle.