Mango Tamarind Chutney
Recipe by Tami Ganeles Weiser; photo contributed by Ame Gilbert
servings (about 1½ cups total)
Prep Time: 10 minutes Cook Time: 8 minutes
Try this vibrant chutney as an accompaniment to chicken, fish or grilled tofu, or as a dip. Allow enough time to soak the onion and then to chill the finished dish.
3 teaspoons tamarind paste
1 teaspoon white vinegar
2 teaspoons dark brown sugar or jaggery
Zest of 1 lemon
½ small white onion, peeled, very finely diced, and soaked in ice water for 30 minutes
3 large ripe mangoes, peeled and cut into ½-inch cubes
1 jalapeno pepper, seeds and white ribs removed, minced, optional
- In a small saucepan, combine the tamarind paste, white vinegar, brown sugar and lemon zest, set over medium heat for about 2 minutes, until the sugar is dissolved.
- Reduce the heat to a simmer. Add the onions and stir well to coat. Add the mangoes and stir well. Cook for about 3 to 5 minutes, or until the mango and onion are fully warmed but not cooked through completely.
- Place in a container, cover, and refrigerate until fully chilled. This chutney can be made up to 3 days in advance.