 |
Mango Chutney - Jamaica Recipe
Chef's Note
One of the jamaican favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.
The piece of dried tamarind in this recipe definitely imparts an authentic flavour, but depending on what's available, you could also use fresh or preserved, or leave it out completely.
Ingredients
- 2 kg (4 1/2 lb.) unripe mango
- 125 ml (1/2 cup) boiling water
- 1 piece of dried tamarind
- 1 clove of garlic, minced
- 125 ml (1/2 cup) seedless raisins
- 500 ml (2 cups) white vinegar
- 250 ml (1 cup) sugar
- 2 tsp. salt
- 1/2 tsp. allspice
- 1/2 tsp. chopped fresh chili
- 125 ml (1/2 cup) fresh ginger, peeled and finely chopped
Method
- Soak the piece of tamarind in the boiling water for one hour;
- using the back of a spoon, break up the tamarind as much as possible into its soaking liquid; strain through a fine cloth;
- peel the mangos and remove the large flat pits; chop the flesh into small dice;
- in a large saucepan combine the mangos and the vinegar; bring to a boil and cook over high heat for 10 minutes, stirring constantly;
- add all the remaining ingredients; reduce the heat to low and let simmer 45 minutes;
- immediately put into hot sterilized jars.
More recipe ideas
..........
Photo : Jamaica Agro Export
©Copyright MSCOMM 1996 – 2024. Michèle Serre, Éditeur
-
Recipes
-
Products
-
Entertaining
-
Chefs
-
Hints & Tips
-
Glossaries
