MANGO KETCHUP
5 medium mangos
3 tablespoons vinegar
1 tablespoon chopped fresh ginger
1 dash ground cinnamon
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup white wine
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 whole clove
TO PREPARE THE MANGOS:
Peel and pit the mangos. Puree the pulp in a food processor fitted with a stainless-steel blade. Add the remaining ingredients and pulse together.
TO MAKE THE KETCHUP:
In a heavy-sided saucepan, cook the mixture over a low heat for 1 hour, until well reduced and thickened. Remove from the heat and cool.
Strain through a fine sieve. Let set refrigerated for 24 hours. Now it is ready for use.
"You can make this condiment in large batches because it keeps so well refrigerated, even though it never stays too long. Use it on fish, seafood, chicken, and roasted vegetables."
Makes 2 quarts
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser
5 medium mangos
3 tablespoons vinegar
1 tablespoon chopped fresh ginger
1 dash ground cinnamon
1 teaspoon kosher salt
1/2 cup granulated sugar
1/2 cup white wine
1/2 teaspoon ground allspice
1/2 teaspoon cayenne pepper
1 whole clove
TO PREPARE THE MANGOS:
Peel and pit the mangos. Puree the pulp in a food processor fitted with a stainless-steel blade. Add the remaining ingredients and pulse together.
TO MAKE THE KETCHUP:
In a heavy-sided saucepan, cook the mixture over a low heat for 1 hour, until well reduced and thickened. Remove from the heat and cool.
Strain through a fine sieve. Let set refrigerated for 24 hours. Now it is ready for use.
"You can make this condiment in large batches because it keeps so well refrigerated, even though it never stays too long. Use it on fish, seafood, chicken, and roasted vegetables."
Makes 2 quarts
Source: Allen Susser's New World Cuisine and Cookery by Allen Susser
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