Colonel Skinner's Mango Chutney

At Dotheboys Hall, I remember being fascinated by an ancient copy of Hobson Jobson which I found hidden away in the school library.  First published in 1903, Hobson was an etymological glossary of Anglo-Indian words and language. A study of words such as Pajama, Veranda, Bungalow, Tiffin, Kedgeree and of course, our very own Curry.

Anglo-Indian food is another fascinating study, in its own right.  One of the best books on the subject is David Burton's The Raj at Table, published by Faber & Faber.

Here's a recipe for Colonel Skinner's Mango Chutney.  Today, there are various brands out there using this name. Actually, Colonel Skinner's Mango Chutney is something that you will find in the old Anglo-Indian cookery books and the original recipe involved leaving the chutney outside in the backyard to fester under the hot sun for a few days.  I tried to find out who the original Colonel Skinner was (sounds Irish?), but without success.

Chop up the following ingredients in your Magimix or otherwise trendy food processor: twelve ounces of dried mangoes, half a pound of  brown sugar, ginger, rasins, chillis and garlic to taste. Once they're chopped up, spoon the mixture into a large preserving pan.  Add two and half pints of vinegar and season with salt.  Bring to the boil and simmer for an hour. Transfer into sterlilised jars and store in a dark cupboard.