Mango-Tamarind Chutney

Name: Mango-Tamarind Chutney
Ingredients: 4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice); 6 tablespoons brown sugar; 1/2 teaspoon kosher salt; 1/2 cup finely diced red onion; 1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne; 2 teaspoons grated ginger; 2 medium mangos diced 1/2-inch, about 2 cups; 2 tablespoons chopped mint, optional; 2 tablespoons chopped cilantro, optional

9 ingredients

9 steps

Ingredients

4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
6 tablespoons brown sugar
1/2 teaspoon kosher salt
1/2 cup finely diced red onion
1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
2 teaspoons grated ginger
2 medium mangos diced 1/2-inch, about 2 cups
2 tablespoons chopped mint, optional
2 tablespoons chopped cilantro, optional

Directions

1

To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water.
2

Stir well and let soak for 10 to 15 minutes.
3

Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice.
4

This should yield 1/2 cup tamarind juice.
5

Discard the solids left in the strainer.
6

(If using prepared tamarind juice, skip this step.)
7

Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine.
8

(Chutney may be prepared several hours in advance.)
9

Just before serving, add mint and cilantro, if using.