mango ketchup

Categories
Condiments
Salsa/sauce
Yield
8 servings
MeasureIngredient
4 mediums Mangos
2 ounces Vinegar
1 tablespoon Ginger
1 dash Cinnamon
1 teaspoon Salt
½ cup Raw sugar
½ cup White wine
½ teaspoon Allspice
½ teaspoon Cayenne pepper
Whole clove

STEP ONE Peel and clean the mango. Remove the pulp. Put the pulp in food processor fitted with a stainless steel blade. STEP TWO Add the remaining ingredients and pulse together. STEP THREE In a heavy-sided saucepan, cook the mixture over a slow heat for 1 hour until well-reduced and thickened. Remove from the heat and let cool.

STEP FOUR Strain through a fine sieve. Refrigerate for 24 hours before using. Source: Allen Susser of Chef Allen's, Aventura, FL Recipe By : Allen Susser

From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking

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