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What You Need:
(To Make: about 3 pints)
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2 ounces dried tamarind (a piece approximately 2 by 2 by ¾ inches)
½ cup boiling water
4 pounds medium-sized unripe mangoes
2 cups malt vinegar
1 cup sugar
½ cup seedless raisins
½ cup peeled, very finely chopped fresh ginger root
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh hot chilies
½ teaspoon ground allspice
2 tablespoons salt
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Translate this recipe:
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| How To Cook: |
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1. Place the tamarind in a small bowl and pour the boiling water over it. Stirring and mashing occasionally with a spoon, let the tamarind soak for 1 hour, or until the pulp softens and breaks up in the water.
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2. Rub the tamarind and pour its soaking liquid through a fine sieve set over a bowl, pressing down hard with the back of a spoon before discarding the seeds and fibers.
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3. With a small, sharp knife, peel each mango and cut the flesh away from the large, flat stone. Discard the seeds and cut the mangoes into 1-inch dice.
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4. Combine the mangoes and vinegar in a heavy 4- to 5-quart enameled or stainless-steel pot. Bring to a boil over high heat, stirring occasionally, and cook briskly for 10 minutes.
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5. Stir in the sugar, raisins, ginger, garlic, chilies, allspice and salt, reduce the heat to low, and simmer uncovered for 45 minutes, or until the mango flesh is tender.
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6. Remove the pot from the heat. With a large spoon, ladle the chutney immediately into hot sterilized canning jars, filling them to within l/S inch of the top. Seal each jar quickly and tightly with sterilized rings and lids.
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