[CH] Mango Sauce Request

Jim Weller (Jim.Weller@salata.com)
09 Feb 01 07:33:40 -0800 

 -=> Quoting Luke Speer to All <=-

 LS> I came into a considerable quantity of Green Mangoes recently
 LS> I would like to use some of my Chiles..


Here's a few ideas. These are all fairly mild.... as always adjust to
taste:

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nikki's Mango Pickle (Mango Achar)
 Categories: Indian, Pickles, Fruit, Chilies
      Yield: 1 batch
 
      6 md Size UNRIPE green mangoes
    275 ml Mustard oil
    1/2 ts Ground pomegranate seeds
      1 ts Tamarind paste diluted in a
           -Little boiling water
           Dry red chilies coarsely
           -Broken to taste
      1 ts Fenugreek sees
      2 tb Mustard seeds  (mixed golden
           -And brown)
      1 tb Ground turmeric
           Ground pepper to taste
    1/2 ts Coriander seeds (ground)
      2 ts Salt
 
  WAsh the mangoes and dry them well.  Cut them into small bite sized
  pieces, INCLUDING the stone, which will become soft when cooked, but
  pull out the kernel with a fork.  heat two tablespoons of oil  in  a
  small frying pan and fry the pomegranate seeds, chillies, fenugreek,
  turmeric, pepper, and coriander seeds on a low heat for about a
  minute. Remove, cool and grind to a paste with mortar and pestle with
  the oil. Heat the remaining oil in a large pan and when it is nearly
  smoking (Keep a window open at all times to avoid stinging eyes!) and
  add the mustard seeds - frying them until they crackle!  Add the
  mangoes, tamarind paste, and salt. Reduce the heat, and cook until
  the mangoes are tender, about 25- 30 minutes. You may need to add a
  little bit of water, but enough liquid should eventually come from
  the mango. Stir gently throughout the cooking process to prevent
  burning. Cool completely, put into clean, sterilized jars, and store
  for at least 7 days before use. The longer you leave the pickle, the
  better it will be!

  From: Nikki Madan, Homehearth-Food-Digest
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jicama-Melon Relish
 Categories: Side dish, Fruits, Relishes, Chilies
      Yield: 2 Servings
 
      1 sm Mango, peeled & pitted
      1    Serrano chili, seeded &
           Deribbed
           Juice of 1 lime
  1 1/2 tb Red bell pepper, cut into
           1/8-inch dice
    1/2 sm Cantaloupe, cut 1/4-inch dice
    1/2 c  Honeydew, cut 1/4-inch dice
      2 tb Cucumber, peeled, seeded &
           Cut into 1/4-inch dice
    1/2 c  Jicama, peeled & cut into
           1/4-inch dice
      2 ts Cilantro
    1/4 ts Salt
    1/4 ts Freshly ground black pepper
      2 tb Sour cream
 
  In a food processor or blender, puree the mango with the serrano
  chili and lime juice. Place the diced vegetables and fruit in a
  mixing bowl, add the puree, and thoroughly combine. Mix in cilantro,
  salt and pepper, adjusting seasoning to taste. Gently fold in the
  sour cream and serve immediately.
  
  From: Jr Byers                        FIDO Gourmet Cooking
 
MMMMM

                                                Jim in Yellowknife