Mango chutney is one of the most popular chutneys in the world. An old Anglo-Indian cook book, printed at the turn of the century in Bombay, gives the following recipe. ‘Peel and stone 50 green mangoes. Place the fruit, cut in bits, in a bowl.
Grind, with vinegar, each of the following separately: 1 pound dried apricots, 8 ounces stoned raisins, U ounces dried chillis, U- ounces garlic and 1 ½ ounces ginger. Add to the mangoes.
Slice an ounce of garlic and add it, with the apricot kernels and 8 ounces of plums, to the mangoes. Add sugar, vinegar and salt to taste. Cover the bowl and leave for 3 to 4 hours.
In a well-tinned saucepan, boil U quarts of vinegar. Stir in the mango mix-ture and simmer for 30 minutes or until the chutney thickens.’
Luscious mangoes cooked with chicken, cream and spices, Mango Chicken may be garnished with lemon slices.