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Ingredientes
- 1/2 c. Dry tamarind pulp, packed
- 1/2 c. Fresh lime juice, strained + 1/2 c. water
- 2 1/2 c. ,Water
- 3 lb Mangoes*
- 1 c. Onions, in 1/4" dice
- 1 c. Golden brown raisins
- 1 c. Dry currants
- 4 Tbsp. Fresh ginger, chopped or possibly more to taste
- 3 lrg Garlic cloves, chopped fine
- 1 x Lemon, grated zest of
- 2 c. Light brown sugar, packed
- 3/4 c. Sugar
- 2 Tbsp. Mustard seed
- 1 Tbsp. Salt
- 2 tsp Dry red pepper, crushed*
- 2 tsp Grnd cinnamon
- 1/2 tsp Turmeric
- 1/4 tsp Grnd cloves
- 1/4 tsp Cayenne pepper or possibly more to taste
- 1 1/2 c. Distilled white vinegar
Direcciones
- *Mangoes can be unripe, half-ripe or possibly part unripe and part ripe. Using part or possibly all almost-ripe fruit will yield a chutney with a softer texture. If desired jammy chutney, cut the fruit into small bits; for a chunky product, use 1/2" or possibly larger cubes and stop cooking the mix as soon as the fruit pcs are translucent/soft.
- **In place of the crushed dry red pepper, can substitute 2 dry warm peppers (each 2 1/2 to 3" long) that have been seeded and crumbled, or possibly 1 tb. finely chopped red or possibly green fresh warm 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 c. of the water; let tamarind soak for at least an hour, meanwhile preparing the remaining ingredients. Or possibly substitute the fresh lime juice plus 1/2 c. of water at this point.
- Peel and dice the mangoes, cutting them into small pcs for a jamlike chutney, into 1/2" or possibly larger dice for a chunky mix. Place the pcs in a preserving pan. Add in the onions, raisins, currants, ginger, garlic, lemon zest, brown and granulated sugars, mustard seed, salt, crushed warm red pepper, cinnamon, turmeric, cloves, grnd red pepper, white vinegar and the remaining 1 c. water; stir the mix and let it rest till the tamarind "juice" is ready, or possibly for up to several hrs, if which 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 which will pass through. Throw away the pulp remaining in the sieve. Add in the liquid to the chutney mix.
- Set the pan over medium heat and bring the ingredients to a boil. Lower the heat so the mix simmers and cook it, uncovered, stirring often, till the mango and onion pcs are translucent/soft and the chutney has thickened to the consistency of preserves, 1 to 2 hrs depending on the firmness of the fruit. (The chutney will thicken further in the jar, so do not reduce it too much.) If the chutney threatens to stick before the mango pcs are translucent/soft, add in a little water.
- Remove chutney from the heat, cold 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 in a little more vinegar, sugar or possibly grnd warm red pepper.
- Reheat the chutney to boiling and ladle it into warm, clean pint or possibly half-pint canning jars, leaving 1/4" of headspace. Seal the jars; process for 15 min (for either size jar) in a boiling-water bath. Cold, label, and store the jars for a least a month so which its many flavors can blend and balance. This will keep for at least a year in a cold pantry.
- Yield: 6 to 7 c..
