Tropical Chutney

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Tropical Chutney

1/2 cup plus 2 tablespoons tamarind nectar (available

at some supermarkets, at Latin markets, and at

www.ethnicgrocer.com)

3 tablespoons olive oil

Coarse salt and freshly ground pepper

2 inches finely grated peeled fresh ginger

1/2 cup loosely packed leaves

1/4 cup fresh lime juice

1/4 cup packed light-brown sugar

1 small garlic clove, minced

2 mangoes, peeled, pitted, and cut into 1/2 -inch

cubes

1/2 pineapple (about 1 1/2 pounds), peeled, cored and

cut into 1/2 -inch cubes

1 fresh jalapeno chile, seeded and finely chopped

1 fresh long red chile, thinly sliced crosswise

 

 

 

 

Make chutney: Stir together 1/2 cup nectar, the sugar,

lime juice, grated ginger and garlic in a large

skillet. Bring to a boil over medium-high heat. Reduce

heat to medium; simmer until syrupy, 8 to 10 minutes.

 

Raise heat to medium-high; add mangoes and pineapple.

Cook, stirring, until fruit is glazed, about 10

minutes.

 

Transfer to a bowl (reserve skillet). Stir chilies and

cilantro leaves into fruit mixture.

 

Add remaining 2 tablespoons nectar to skillet. Cook

over medium-high heat, scraping up any brown bits.

Pour into fruit mixture. Season with salt and pepper.

 

© Copyright 2007 The Detroit News.

Formatted by Chupa Babin in MC: 06.26.07

 

ChupaNote: added 1 Tablespoon red pepper flakes to the

nectar/sugar boil at the very beginning.

 

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