July, Issue 1, 2015
- 3 lbs., or 10 medium-sized mangoes
- 2 tbsp. sea salt
- 1/3 cup tamarind pulp*
- 6-inch piece of ginger
- 1/2 oz. dried hot red pepper
- 2 cups cider, red wine or regular vinegar
- 3 cups brown sugar
- 2 1/2 cups raisins
- 1 tsp ground pimento (all spice)
- Peel mangoes and cut into chunks if using whole mangoes. If using frozen mango chunks, let thaw first.
- Place in a non-metallic bowl, mix in the sea salt cover and let set for 2 hours.
- Rinse the mango chunks well. (Mango will still retain some of the salt.)
- Peel and chop ginger.
- Add all ingredients to a pot and bring to a boil. Reduce heat and continue to simmer for about 30 minutes. Mango should be cooked and chutney reduced and thickened. Store in sterilized glass jars.
Makes about 5 1/2 cups.
Ways to enjoy Mango Chutney:
- A spoonful on your plate with a curry meal is customary. Stir in about a quarter cup of chutney into the pot when making curry.
- Serve with a cheese and crackers.
- Use it to make chicken salad, mixing half chutney and half mayonnaise.
- Add a couple tablespoons to your pasta salad in place of the sweet pickles.
- *Tamarind Pulp
Store bought jarred tamarind pulp.
- Fresh tamarind. Break the shells and use a spoon to remove the pulp (very time-consuming).
- Dried pulp (found in Asian stores). Put the pulp in a small sauce pan with cup of water and simmer covered for at least half an hour. Press the brown, syrupy water through a food mill or cheese cloth to get the pulp.
-By Jennifer Mullings
We Want Your Snaps Cooking, Eating, Enjoying Caribbean. Email: email@example.com