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May 2019

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Mango and Tamarind Chutney Recipe

Mango and Tamarind Chutney recipe and other preserving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mango and Tamarind Chutney recipe  PDF

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 te ture. 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 mi ture 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 mi ture. 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 mi ture 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 mi ture. Set the pan over medium heat and bring the ingredients to a boil. Lower the heat so the mi ture 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 . Typed for you by Cathy Harned.

Mango and Tamarind Chutney recipe and other preserving recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
319 people have voted
Last Reviewed on 2019-05-21

Tuesday, May 21 2019 Download & Print Mango and Tamarind Chutney recipe  PDF   Preserving recipes RSS   Thumsb up

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