Mango ketchup
Instructions:
- This sweet, fruity ketchup with just a bit of chile heat
makes a great dip for fried foods, such as Crispy Potatoes (page 44),
or serve it as an accompaniment to roasted or grilled fish or
chicken.
- 1 ripe mango, peeled, pitted, and chopped
- 2 tablespoons store-bought mango chutney
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon white wine vinegar
- 4 drops Tabasco sauce, or more to taste
- Combine all the ingredients in a food processor or blender and process until smooth. Transfer to a small bowl, cover, and refrigerate.
- The easiest way to cut up a mango is to stand it on a cutting board and slice off the flesh from one side of the large flat pit in one large piece.
- Then turn the mango around and slice off the flesh from the other side.
- Lay each half skin side down and score the flesh lengthwise into strips, being careful not to cut through the skin, then score it crosswise.Turn the mango “inside out,” and slice off the cubes of flesh.
- Slice off the two narrow strips of flesh remaining on the pit, and score as directed (or just nibble on them for a cook’s treat).
- The ketchup will keep in the refrigerator for up to 5 days.