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.
How To make Mango and Tamarind Chutney's Videos
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1 cup fresh tamarind
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In this video, I show you how to make a delicious south Indian style mango chutney recipe. What's great about this chutney is that it hits all of the flavour profiles - sweet, sour, bitter, salty, and spicy! It works great as a dipping sauce, flavourful vegan spread for rice cakes and wraps, or more traditionally as a side in a south Indian meal!
For more vegan Indian recipes, ingredients and cooking instructions please visit The Tadka Project website:
#vegandipsandspreads #southindianmangochutney
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How To Make Trini Tamarind Chutney | Foodie Nation
Chef Jason teaches Kezzianne how to make Trinbagonian Tamarind Chutney/Sauce:
Yield: 18 - 20 Ounces
INGREDIENTS
1 Lb Fresh Tamarind (About 12 - 14 pieces)
5 Cloves of Garlic, finely minced
4 Cups Water
2 Tsp Salt
½ Tsp Amchar Masala
2 Tbsp Green Seasoning
1 ¼ Cups Brown Sugar
2 Tsp Minced Chadon Beni (Culantro)
METHOD
1. Break the shells of the tamarind to reveal the inner fruit. Remove any of the woody veins that run across the fruit and discard shells. Place fruit into a clean bowl and wash to remove any cracked shell debris.
2. Place a medium sauce pan over high heat and add the water, garlic, cleaned tamarind fruit, salt, amchar masala, green seasoning and brown sugar.
3. Cover, bring to a boil then reduce to a simmer to cook for 15 minutes.
4. Using a swizzle stick, vigorously swizzle the tamarind in the hot liquid to remove the pulp from the fruit. Continue doing this until the all the fruit breaks apart and thickens the liquid. This may take about 5 – 6 minutes.
5. Continue to simmer the tamarind sauce for an additional 12 - 15 minutes to allow the tamarind liquid to reduce by half.
6. At this point, you can strain the tamarind liquid to get rid of the seeds and minimal fibers and return the tamarind liquid back to the pot. (The straining is purely optional)
7. Be sure to taste the sauce, and depending on how sour the fruit is; you may need to add more sugar to sweeten it up a bit. You are looking for a balanced flavor of sweet and tart with enough savoriness from the salt.
8. Once consistency of the sauce has thickened and evaporated by half, add the minced chadon beni in and stir to combine.
9. Remove the tamarind chutney from the stove and let cool.
10. Use this sauce as an accompaniment to Pholourie, Saltfish Accra or even as a great sauce for Fried Fish.
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Connect with:
Kezzianne Miller: @kezzidoeseat
Chef Jason Peru: @chefjasonperu
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