Mango-Tamarind Chutney

1. 1

   To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water.

2. 2

   Stir well and let soak for 10 to 15 minutes.

3. 3

   Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice.

4. 4

   This should yield 1/2 cup tamarind juice.

5. 5

   Discard the solids left in the strainer.

6. 6

   (If using prepared tamarind juice, skip this step.)

7. 7

   Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine.

8. 8

   (Chutney may be prepared several hours in advance.)

9. 9

   Just before serving, add mint and cilantro, if using.

* Per serving · 4 servings · Values may vary.

No additional tips available.