Indian Mango Chutney
Ingredients
| 2 lbs hard green unripe mangoes | ||
| 3 tbs kosher salt | ||
| 1/2 lb ripe tamarinds or tamarind pulp (available at Asian grocery's) | ||
| 2 cups malt vinegar | ||
| 3 cups light brown sugar | ||
| 1/2 cup fresh ginger, peeled and chopped | ||
| 1/2 cup raisins | ||
| 1 tsp ground allspice | ||
| 1 oz hot dried red peppers, seeded and roughly crumbled |
Directions:
- Peel the mangoes and cut the flesh off the seeds into pieces, about 1×2 inches.
- Mix with the salt and set aside for 2 hours.
- Pick the shell off the tamarinds or use tamarind pulp. cover with 1/2 cup boiling water and allow to stand for about a half hour, then force the pulp through a wire mesh sieve. Discard the seeds.
- Drain the mangoes thoroughly and discard the liquid.
- Put the mangoes in a large sauce pan along with the other ingredients and simmer, stirring from time to time, until the mixture is thick and the mangoes are tender. About 30 minutes.
- The mango pieces should not disintegrate.
- Pour into sterilized jars.
- Use with curries and cold meats.
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