Recipe Manuscript

—Sweet Mango Chutnee

Name: —Sweet Mango Chutnee
Prep time: PTPT36H30M
Cook time: PTPT40M
Yield: 40
Cuisine: Asian
Ingredients: 10 kg green, unripe mangoes (peeled and sliced); 1.8 kg tamarinds, stoned (or 1.1 kg tamarind paste); 2.7 kg granulated sugar; 5.6 liters white vinegar (total for boiling mangoes and syrup); 1 tablespoon ground cinnamon; 900 g salt; 900 g fresh ginger, peeled and sliced; 900 g raisins, cleaned and picked; 1 teaspoon grated nutmeg

1880

From the treasured pages of The Indian cookery book: a practical handbook to the kitchen in India

Unknown Author

Age of Gastronomy (1800 - 1900)Asian Intermediate Other

Original Recipe • 1880

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

—Sweet Mango Chutnee

"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."

Note on the Original Text

The 19th-century recipe mixes weights and measures from the British and Indian systems (like 'seers' and 'dessertspoonfuls'), requiring cooks to think on their feet. Instructions are brief, often assuming familiarity with processes like salting, boiling, and bottle sealing, as these were standard household tasks. Some archaic spellings and words ('chutnee', 'quarts', 'seers') appear, but the text is clear about sequence and proportions. The expectation was that the domestic cook—not a novice—would intuit the finer details, adjusting texture and seasoning to taste.

Modern Kitchen Interpretation

Recipe's Origin

The Indian cookery book: a practical handbook to the kitchen in India - Click to view recipe in book

Title

The Indian cookery book: a practical handbook to the kitchen in India (1880)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1880

Publisher

Thacker, Spink & Co.

Background

A delightful and practical guide to the vibrant culinary world of India, this handbook serves up classic recipes and kitchen wisdom tailored for the subcontinent’s kitchens in the late 19th century. Perfect for adventurous cooks eager to explore authentic Indic flavors.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe comes from the 1880 edition of 'The Indian Cookery Book,' published in Calcutta for British and Anglo-Indian households looking to master Indian culinary techniques. Chutneys like this sweet mango version served as a bridge between British tastes—relishing sweet-and-sour preserves—and Indian traditions, where fruit condiments were essential to every meal. The book's practical approach reflects the cosmopolitan kitchens of colonial India, where local ingredients, preservation techniques, and global spices merged to create enduring classics that are beloved even today.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Back in 1880, the cook would have used large earthenware bowls for salting and steeping the mangoes, a brass or copper preserving pan set over a wood or charcoal fire for simmering the chutney, and sturdy wooden stirring spoons to ensure nothing stuck to the bottom. Glass preserving bottles or jars with waxed paper or cork stoppers provided the final storage, keeping the chutney safe from spoilage in the humid Indian climate.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

36 hrs 30 mins

Cook Time

40 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

22 lb green, unripe mangoes (peeled and sliced)
4 lb tamarinds, stoned (or 2 lb 7 oz tamarind paste)
6 lb granulated sugar
6 quarts white vinegar (total for boiling mangoes and syrup)
1 tablespoon ground cinnamon
2 lb salt
2 lb fresh ginger, peeled and sliced
2 lb raisins, cleaned and picked
1 teaspoon grated nutmeg

Instructions

To make this classic Sweet Mango Chutney in the modern kitchen, start by peeling and thinly slicing about 100 green, unripe mangoes (enough to make approximately 22 pounds).
Sprinkle them generously with 2 pounds of salt and let them steep for 36 hours to draw out moisture and enhance flavor.
Rinse and drain well.
Boil the mango slices in 3 quarts of white vinegar for a few minutes to soften them, then set aside to cool.
Meanwhile, prepare a syrup by simmering 6 pounds of sugar in 3 quarts of vinegar until dissolved.
In a large preserving pan, combine the mangoes, 4 pounds stoned tamarind (or substitute with 2 pounds 7 ounces tamarind paste if fresh is unavailable), 2 pounds fresh ginger, sliced, 2 pounds raisins, 1 tablespoon ground cinnamon, and 1 teaspoon grated nutmeg.
Mix everything thoroughly.
Gradually pour in the hot vinegar syrup while simmering the mixture gently for about 30 minutes, stirring constantly, until thickened and glossy.
Once the chutney reaches a jammy consistency, allow it to cool completely before bottling it into sterilized jars.
Seal tightly and store in a cool, dark place.

Estimated Calories

100 per serving

Cooking Estimates

This recipe takes time for both preparation and cooking. Preparing the mangoes requires steeping them in salt for 36 hours to get rid of excess moisture, and this is the longest step. The actual cooking happens much faster: boiling and simmering everything together takes about 40 minutes. The recipe makes about 40 servings, with each serving estimated at around 100 kcal.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.