Tamarind Mango Chutney
This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.
Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.
1-1/2 cups distilled white vinegar
1 cup firmly packed brown sugar
1-1/2 cups minced green mango
1/8 cup grated fresh ginger
1 medium onions, minced
1 habanero chile, stemmed, seeded and minced
1 clove garlic, minced
1 tsp. salt
1/2 cup raisins, minced
1/2 cup tamarind juice ***(see below)
In a large saucepan over medium heat, bring the vinegar to a boil, add the brown sugar and cook until the sugar dissolves. Add the mango, ginger, onions habanero chile and garlic. Reduce the heat to low and cook until the mango is soft.
Add the salt, raisins and tamarind juice; continue cooking until the mixture reaches the consistency of marmalade. Bottle in sterilized jars.
***Tamarind juice is readily available in Asian markets. The juice can also be made from dried pods by removing the seeds and dried pulp, boiling them with water, and then straining the liquid through muslin.
Yield: 3 cups
Recipe from “The Cuisines of Trinidad and Tobago” by Dave Dewitt and Mary Jane Wilson.