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Mango Chutney Jamaica Recipe
Makes 4 to 5 cups
Ingredients: 1 1/2 lb hard green unripe mangoes, cut into medium-size dice
1 tbsp salt
1/4 lb ripe tamarinds
1 cup malt vinegar
1/2 cup light brown sugar
1/4 cup fresh ginger, peeled and chopped
1/4 cup seedless raisins
1/2 tsp ground allspice
3 hot dried red peppers, roughly crumbled
Instructions: 1. Peel mangoes and cut flesh off the seeds.
2. Mix with salt and set aside for 2 hours.
3. Pick the shell off the tamarinds.
4. Cover with boiling water, allow to stand for about half and hour, then force the pulp through a sieve.
5. Discard the seeds.
6. Drain mangoes thoroughly, discard liquid and put into a large heavy saucepan with the other ingredients; simmer, stirring from time to time, until the mixture is thick and the mangoes are tender, about half and hour.
7. The mango pieces should not disintegrate.
8. Pour into sterilized jars.
9. Use with curries and cold meats.
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