Mango-Tamarind Chutney
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces seedless tamarind pulp, about ¼ cup (or substitute ½ cup prepared tamarind juice)
- 6tablespoons brown sugar
- ½teaspoon kosher salt
- ½cup finely diced red onion
- ½teaspoon finely chopped fresh red or green chile or ¼ teaspoon cayenne
- 2teaspoons grated ginger
- 2medium mangos diced ½-inch, about 2 cups
- 2tablespoons chopped mint, optional
- 2tablespoons chopped cilantro, optional
Nutritional analysis per serving (4 servings)
231 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 59 grams carbohydrates; 5 grams dietary fiber; 48 grams sugars; 3 grams protein; 251 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield ½ cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
- Step 2
Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.
Private Notes
Comments
Where I live it is much easier to buy Tamarind concentrate. It would be helpful if recipes could include quantities for this, along with how much water to use to dilute the concentrate.
I wish you had included the recipe for the delicious looking fritters and not just the chutney!
I used tamarind concentrate - 1?0z diluted in 2oz of warm water - it was fine
Delicious
Rather than frying the corn batter, I baked it in little Madelienes at 375° for 25 minutes and got a crispy texture with golden brown color. I cut the recipe in half and got about 20 Madelienes. I used jalapeños for the peppers and resulted in a mildly spicy flavor. I served it with a nice riesling wine. The combination of flavors, spices and textures was superb!
Made this with tamarind paste because it's what I had on hand. Didn't have fresh herbs so I left them out and it was a great compliment to the corn fritters!
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