Mango& Tamarind Chutney

* Exported from MasterCook *

MANGO & TAMARIND CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Canning Sauces
Fruits Relishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Dried tamarind pulp -- packed
-or-
1/2 c Fresh lime juice -- strained
+ 1/2 cup water
2 1/2 c -- Water
3 lb Mangoes*
1 c Onions -- in 1/4" dice
1 c Golden raisins
1 c Dried currants
4 tb Fresh ginger -- minced
-- or more to taste
3 lg Garlic cloves -- minced fine
1 Lemon -- grated zest of
2 c Light brown sugar -- packed
3/4 c Sugar
2 tb Mustard seed
1 tb Salt
2 ts Dried red pepper -- crushed*
2 ts Ground cinnamon
1/2 ts Turmeric
1/4 ts Ground cloves
1/4 ts Cayenne pepper
-- or more to taste
1 1/2 c Distilled white vinegar

*Mangoes can be unripe, half-ripe or part unripe and
part ripe. Using part or all almost-ripe fruit will
yield a chutney with a softer texture. If you like
jammy chutney, cut the fruit into small bits; for a
chunky product, use 1/2" or larger cubes and stop
cooking the mixture as soon as the fruit pieces are
translucent.

**In place of the crushed dried red pepper, can
substitute 2 dried hot peppers (each 2 1/2 to 3" long)
which have been seeded and crumbled, or 1 tb. finely
minced red or green fresh hot peppers. Increase any
of these if you are sure you want a hotter chutney.

Crumble tamarind into a small bowl and stir in 1 1/2
cups of the water; let tamarind soak for at least an
hour, meanwhile preparing the remaining ingredients.
Or substitute the fresh lime juice plus 1/2 cup of
water at this point.

Peel and dice the mangoes, cutting them into small
pieces for a jamlike chutney, into 1/2" or larger dice
for a chunky mixture. Place the pieces in a preserving
pan. Add the onions, raisins, currants, ginger,
garlic, lemon zest, brown and granulated sugars,
mustard seed, salt, crushed hot red pepper, cinnamon,
turmeric, cloves, ground red pepper, white vinegar and
the remaining 1 cup water; stir the mixture and let it
rest until the tamarind "juice" is ready, or for up to
several hours, if that is convenient.

When the tamarind pulp is very soft, strain the liquid
through a sieve, pressing it to remove all possible
liquid and any pulp that will pass through. Discard
the pulp remaining in the sieve. Add the liquid to
the chutney mixture.

Set the pan over medium heat and bring the ingredients
to a boil. Lower the heat so the mixture simmers and
cook it, uncovered, stirring often, until the mango
and onion pieces are translucent and the chutney has
thickened to the consistency of preserves, 1 to 2
hours depending on the firmness of the fruit. (The
chutney will thicken further in the jar, so don't
reduce it too much.) If the chutney threatens to
stick before the mango pieces are translucent, add a
little water.

Remove chutney from the heat, cool a sample, and taste
it for tartness, sweetness, and degree of hotness.
(The overall flavor is elusive at this point, but
these factors can be judged.) If you wish, add a
little more vinegar, sugar or ground hot red pepper.

Reheat the chutney to boiling and ladle it into hot,
clean pint or half-pint canning jars, leaving 1/4" of
headspace. Seal the jars; process for 15 minutes (for
either size jar) in a boiling-water bath. Cool, label,
and store the jars for a least a month so that its
many flavors can blend and balance. This will keep
for at least a year in a cool pantry.

Yield: 6 to 7 cups.

From _Fancy Pantry_ by Helen Witty. New York: Workman
Publishing Company, Inc., 1986. Pp. 56-58. ISBN
0-89480-037-X. Typed for you by Cathy Harned.



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