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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I ranked this #1 in 2005 when I had a bumper crop. Ingredients:
1 lb mango, finely chopped |
4 bay leaves |
2 cups water |
5 teaspoons salt |
2 ounces dates, dried |
2 cups vinegar |
1 lb sugar |
1 teaspoon cayenne pepper |
1/4 teaspoon ground cloves |
1/4 teaspoon crushed peppercorn |
1 teaspoon ground cinnamon |
1/2 teaspoon cumin seed |
1 teaspoon ground ginger |
1/4 teaspoon cardamom seed, crushed |
2 ounces raisins |
1 ounce pistachio nut (optional) |
2 ounces almonds, toasted (optional) |
1 teaspoon lemon juice, fresh |
Directions:
1. Put mango in a stainless steel pot. Add water bay and salt. Cover and simmer until the mango starts to soften, stirring occasionally.
2. Meanwhile, simmer dates in vinegar until soft. Remove dates and chop finely. Make a syrup with the remaining vinegar and sugar.
3. Add mango, dates and all spices. Cook until it becomes a thick puree.
4. Add nuts and lemon juice. Simmer gently till thick.
5. Cool and bottle.
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