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Colonel Skinner's Mango Chutney Recipe

This is Anglo-Indian recipe to make mango chutney attributed to Colonel Skinner during British Raj

Colonel James Skinner was born to a Scot father and Rajput mother in 1778. He raised an army unit known as 'Skinner's Horse'. The soldiers called him ‘Sikandar Sahib’. Don't confuse it with Alexander, though Alexander was also translated into Sikandar. Colonel Skinner was also responsible for building 'The St. James Church' at Kashmiri Gate in Delhi.

He is more known for creating the famous 'Colonel Skinner's Mango Chutney'. Technically, it is not a Chutney, it is a pickle instead. The recipe can be found in old Anglo-Indian cookery books. This is my interpretation of the original recipe, the ingredients are same.

Ingredients

1. Semi-ripe Mangoes: 3 Pounds

In India, Rajapuri mangoes are ideal to make chutney. 3 pounds of mangoes should yield about 2 pounds of mango flesh.

2. Salt: 6 Tablespoons

3. Fresh Ginger, Peeled: 4"x1"

4. Fresh Garlic Cloves, Peeled: 10

5. Sultana (Golden seedless Raisins): ½ Cup

6. Jaggery or Brown sugar: 6 Cups

7. Red chili peppers ground: 1½ Tablespoon

8. Vinegar: 5 cups

Method

1. Peel mangoes and slice flesh into one inch thick slices.

2. Combine mangoes and salt in a tray. The salt will start to draw moisture from the mangoes. Wait two hours. Use paper towel to soak up visible moisture and discard it

3. Lay out mangoes in a single tier on a tray. Cover the tray with a muslin cloth. Put it out in hot sun to let mangoes dry. You may have to do it for 4 to 5 days depending on the relative humidity and ambient temperature.

4. Combine dried mangoes, ginger, garlic and raisins. Chop the mixture. You may use food processor in pulse mode.

5. Transfer to a heavy bottom pot. Add remaining ingredients. Bring to a boil. Turn down heat and simmer for 30 minutes. Let it cool down to room temperature

6. Transfer to wide-mouth pickling crock. Secure it with lid. Store in cool dark and dry place.