Mango Chutney

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)
  

Direction

1. Peel mangoes and cut into chunks if using whole mangoes. If using frozen mango chunks, let thaw first.
2. Place in a non-metallic bowl, mix in the sea salt cover and let set for 2 hours.
3. Rinse the mango chunks well. (Mango will still retain some of the salt.)
4. Peel and chop ginger.
5. 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.
  

1. *Tamarind Pulp 
   Store bought jarred tamarind pulp.
2. Fresh tamarind. Break the shells and use a spoon to remove the pulp (very time-consuming).
3. 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: caribbeanfoodguide@gmail.com