Mango and Tamarind Chutney

This mango chutney is quite spicy and delightful. If you are unable to obtain tamarind, read about the appropriate substitution below.

Crumble the tamarind into a small bowl and stir in 1 1/2 cups water; let the tamarind soak for at least an hour while preparing the remaining ingredients.

Peel and dice the mangoes, cutting them into small pieces for a jam-like chutney, or into 1/2-inch or larger dice for a chunky mixture. Place the pieces in a large non-aluminum pot.

Add the onions, raisins, currants, ginger, garlic, lemon peel, brown and granulated sugar, mustard seed, salt, crushed red pepper flakes, cinnamon, turmeric, cloves, cayenne, vinegar, and the remaining 1 cup water. Stir the mixture and let it rest until the tamarind "juice" is ready, up to several hours.

When the tamarind pulp is very soft, strain the liquid through a sieve, pressing it to remove all possible liquid and any pulp that passes through. Discard the pulp remaining in the sieve. Add the liquid to the chutney mixture.

Set the pot over medium heat and bring the ingredients to a boil. Lower heat to a simmer and cook, uncovered, stirring often, until the mango and onion pieces are translucent and the chutney has thickened to the consistency of preserves, 1 to 2 hours depending on the firmness of the fruit. (The chutney will thicken further in the jar, so don't reduce it too much.) If the chutney threatens to stick before the mango pieces are translucent, add a little water.

Meanwhile, wash 4 pint or 8 half-pint jars. Keep hot until needed. Prepare lids as manufacturer directs.

Remove the chutney from the heat, cool a sample, and taste it for tartness, sweetness and degree of hotness. (The overall flavor is elusive at this point, but these factors can be judged.) If you wish, add a little more vinegar, sugar or cayenne.

Reheat the chutney to boiling. Ladle the hot chutney into 1 hot jar at a time, leaving 1/4-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process either size jar in a boiling-water canner for 15 minutes (20 minutes from 1,000 to 3,000 feet; 25 minutes from 3,000 to 6,000 feet; 30 minutes above 6,000 feet).

cook's notes

Check the specialty produce section of your supermarket for dried tamarind pulp; it generally comes packed in a plastic pouch. If tamarind isn't easily obtainable, substitute 1/2 cup strained fresh lime juice plus 1/2 cup water for the tamarind and its soaking water.

Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.