*  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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