Green Mango Bhurta

Green Mango Bhurta is a traditional Anglo-Indian recipe from the 1860s for a classic accmopaniment of a green mango, chilli, mint leaf and ginger puree sweetened with sugar. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Green Mango Bhurta.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6–8

Rating:

Tags : Curry Sauce Recipes Vegetarian Recipes Herb Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

102.-Green Mango Burta

The condiments for this burta are a quarter of a tspful of ground chilies, half a tspful of ground fresh mint-leaves, half a tspful of ground ginger, half a tspful of salt, and a tspful of sugar.

Take two ordinary large-size green mangoes; peel, divide, and throw them into clean water, remove the stones, then bruise them to a perfect pulp with the aid of the curry-stone and muller. Care must be taken that the stone is perfectly clean, and will not impart the flavour of garlic or turmeric to the burta. Mix the sugar well with the pulp; if the mango be very acid, add a little more sugar; then mix it with the salt and ground condiments; more salt or sugar may be added if required.

Modern Redaction

Ingredients

2 large mangoes, peeled
1 tsp sugar
1/2 tsp salt
1/4 tsp ground chillies
1/2 tsp fresh mint leaves, ground to a paste
1/2 tsp ground ginger

Method:

Take the mangoes, remove the stones and chop the flesh. Place in a mortar or a blender and render to a smooth purée.

Mix in all the other ingredients, turn into a bowl and serve as a condiment.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.