A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.
- Yield: Makes 2 cups
Source: Martha Stewart Living, February 1997
- 1/2 cup plus 2 tablespoons tamarind nectar
- 1/4 cup light-brown sugar, firmly packed
- 1/4 cup fresh lime juice
- 1 two-inch piece fresh ginger, peeled and grated
- 1 small clove garlic, minced or pressed
- 2 ripe mangoes, peeled, pit discarded, and cut into 1/2-inch dice
- 1/2 three-pound pineapple, peeled, cored, and cut into 1/2-inch dice
- 1 jalapeno pepper, seeded and minced
- 1 long hot red pepper, thinly sliced into rings
- 1/2 cup loosely packed cilantro leaves, coarsely chopped
- Salt and freshly ground black pepper
Combine 1/2 cup nectar, sugar, lime juice, ginger, and garlic in large skillet, and set over medium-high heat; bring to a boil, and reduce heat to medium; let simmer until syrupy, 8 to 10 minutes. Raise heat to medium high; add mango and pineapple. Cook, tossing, until fruit is glazed, about 10 minutes.
Transfer to bowl. Add jalapeno, red pepper, and cilantro; toss. Add remaining 2 tablespoons nectar to pan; scrape up cooked-on bits. Pour into bowl. Adjust seasoning. Serve immediately, or refrigerate up to a few days