mango tamarind chutney

Name: Mango Tamarind Chutney
Ingredients: 1/2 pound(s) dried or fresh tamarind pods; 3 - green mangoes or 1 pound chopped,seeded dates; 3 - inch long piece ginger root, peeled and sliced.; 1 pound(s) currants or raisins; 5 - large green peppers, chopped; 1 1/2 cup(s) vinegar; 2 cup(s) brown sugar; 1 - bird chile or 1/2 scotch bonnet chili seeded and minced

(1 RATING)

21 Pinches

malinda sargent

ARLINGTON, TX

Updated on Feb 9, 2011

Makes 2 pints

Rate

No Image

prep time

cook time

method ---

yield

Ingredients

1/2 pound dried or fresh tamarind pods
3 - green mangoes or 1 pound chopped,seeded dates
3 - inch long piece ginger root, peeled and sliced.
1 pound currants or raisins
5 - large green peppers, chopped
1 1/2 cups vinegar
2 cups brown sugar
1 - bird chile or 1/2 scotch bonnet chili seeded and minced

How To Make mango tamarind chutney

Step 1

Place the tamarind pods in a saucepan with enough water to cover and bring to boil. Remove the pot from the heat and allow the pan to cool. Pull the pods apart and mash the seeds to remove most of the pulp. Strain, reserve the liquid, and discard the seeds. Use a grinder to grind the mango and ginger together, then combine the mango and ginger with the tamarind liquid. Add the remaining ingredients.

Step 2

Simmer over low heat until the mixture thickens, about 90 minutes. Stir frequesntly to avoid the mixture from sticking to pan. Remove the mixture and move to sterilized jars. Store in fridge.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes