Mango and Sweet Tamarind Chutney
Also known as an Indian date, Tamarind is the fruit of a tall shade tree native to Asia and Northern Africa and widely grown in India. The large (about 4 inch long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. In Thailand it is called makham wan and is eaten fresh as a snack. In Vietnam it is called me ngot. Tamarind may also be used as a base for delicious raw or cooked chutneys, its fruity acidity combining well with sugar, chilies and other flavors. This recipe combines Tamarind with mango and a touch of onion, garlic, fresh ginger and curry to make a delicious accompaniment to grilled chicken, pork or steak type fish.
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- 3 Red Mango, peeled, cut 1/2 inch diced
- 2 Tbsp. Sesame Oil
- 1⁄2 cup Red Onion, cut in 1/4 inch dice
- 6 Tamarind Pods, seeded, Pulp ONLY
- 2 tsp. Jalapeno Pepper, seeded, minced
- 2 Limes, juiced
- 1 tsp. Garlic, fresh, minced
- 1⁄4 cup Brown Sugar
- 1 tsp. Ginger, fresh, minced
- 1 tsp. Curry Powder
- 1⁄2 cup Raisins, whole
- 1 cup Water
- 1⁄4 cup Green Onions, cut 1/4 inch pieces
- 2 Tbsp. Cilantro Leaves, chopped
- Mash or mince tamarind pulp.
- In a saucepan, heat sesame oil and saute red onion, jalapeno, garlic, ginger, raisins and green onions for 5 minutes or until softened.
- Add all remaining ingredients and simmer for 10 to 15 minutes to partially cook and soften the mango, reduce the liquids to a syrup and to meld all the flavors together.
- Serve warm or cold.
Store covered and chilled for up to 3 weeks.
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