Mango Ketchup

Mango Ketchup Recipe from India - Delicious and Flavorful

Region / culture: India | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 10

Introduction

Mango ketchup is a unique and flavorful condiment that adds a tropical twist to your favorite dishes. This sweet and tangy sauce is perfect for dipping, spreading, or drizzling on a variety of foods.

History

Mango ketchup originated in the Caribbean, where mangos are abundant and commonly used in cooking. This recipe has been passed down through generations and has evolved to include a variety of spices and flavors.

Ingredients

5 medium mangos
3 tbsp vinegar
1 tbsp chopped fresh ginger
1 tsp kosher salt
0.5 cup sugar
0.5 cup white wine
0.5 tsp ground allspice
0.5 tsp cayenne pepper
1 whole clove
dash of cinnamon

How to prepare

Peel and pit the mangos.
Puree the pulp in a food processor.
Add vinegar, ginger, cinnamon, salt, sugar, wine, allspice, cayenne, and clove.
Pulse the ingredients together.
In a heavy saucepan, cook the mixture over low heat for 1 hour until it is reduced and thickened.
Remove the saucepan from heat and let it cool.
Strain the mixture through a fine sieve.
Refrigerate the mixture for 24 hours.

Variations

Add a splash of rum for a boozy twist.
Mix in diced jalapenos for a spicy kick.
Use brown sugar instead of white sugar for a richer flavor.

Cooking Tips & Tricks

Make sure to use ripe mangos for the best flavor.

- Adjust the amount of sugar and spices to suit your taste preferences.

- Be patient when cooking the mixture over low heat to ensure it thickens properly.

- Store the ketchup in an airtight container in the refrigerator for up to two weeks.

Serving Suggestions

Serve mango ketchup with grilled chicken, fish tacos, or as a dipping sauce for sweet potato fries.

Cooking Techniques

Puree the mango pulp in a food processor for a smooth consistency.

- Strain the mixture through a fine sieve to remove any lumps or fibers.

- Cook the ketchup over low heat to prevent burning and ensure it thickens properly.

Ingredient Substitutions

Use apple cider vinegar instead of white vinegar.

- Substitute ground ginger for fresh ginger.

- Replace white wine with apple juice for a non-alcoholic version.

Make Ahead Tips

Mango ketchup can be made ahead of time and stored in the refrigerator for up to two weeks. The flavors will continue to develop over time.

Presentation Ideas

Serve mango ketchup in a small bowl with a sprinkle of fresh cilantro or a slice of lime for garnish.

Pairing Recommendations

Mango ketchup pairs well with grilled meats, seafood, and roasted vegetables. It also complements spicy dishes and adds a tropical flair to your favorite recipes.

Storage and Reheating Instructions

Store mango ketchup in an airtight container in the refrigerator for up to two weeks. Reheat gently in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Each serving of mango ketchup contains approximately 70 calories.

Carbohydrates

Each serving of mango ketchup contains approximately 15 grams of carbohydrates.

Fats

Mango ketchup is low in fat, with less than 1 gram of fat per serving.

Proteins

There is minimal protein in mango ketchup, with less than 1 gram per serving.

Vitamins and minerals

Mango ketchup is a good source of vitamin C, providing over 20% of the recommended daily intake per serving. It also contains small amounts of vitamin A and potassium.

Alergens

Mango ketchup may contain traces of sulfites from the vinegar used in the recipe.

Summary

Mango ketchup is a flavorful condiment that is low in fat and calories. It is a good source of vitamin C and can be enjoyed in moderation as part of a balanced diet.

Summary

Mango ketchup is a versatile and flavorful condiment that adds a tropical twist to your favorite dishes. This sweet and tangy sauce is easy to make and can be customized to suit your taste preferences. Enjoy it as a dipping sauce, spread, or drizzle on a variety of foods for a burst of flavor.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. It was a hot summer day, and I was visiting my friend Maria in her quaint little village in the countryside. Maria had always been known for her delicious homemade jams and sauces, and she had just finished making a fresh batch of mango ketchup. The vibrant yellow color and the sweet and tangy aroma of the ketchup immediately caught my attention.

Maria noticed my curiosity and offered me a taste of her creation. As soon as the spoonful of mango ketchup touched my tongue, I knew that I had stumbled upon something truly special. The perfect balance of sweet and savory flavors danced on my taste buds, leaving me craving for more.

I begged Maria to share her recipe with me, and after some convincing, she finally agreed to teach me the secret behind her mouthwatering mango ketchup. We spent the afternoon in her cozy kitchen, chopping ripe mangoes, blending them with spices and vinegar, and simmering the mixture until it reached the perfect consistency.

As the fragrant aroma of the mango ketchup filled the air, Maria shared with me the story behind the recipe. She had learned to make it from her grandmother, who had inherited the recipe from her own mother. The tradition of making mango ketchup had been passed down through generations in Maria's family, and now she was passing it on to me.

After hours of cooking and stirring, the mango ketchup was finally ready. Maria poured it into jars, and I couldn't wait to take a taste of my own homemade creation. I spread it over a slice of crusty bread and savored the explosion of flavors in my mouth. It was even better than I remembered from Maria's kitchen.

From that day on, mango ketchup became a staple in my own kitchen. I made batch after batch, experimenting with different spices and flavors to make it my own. I shared the recipe with friends and family, who raved about its unique taste and versatility.

Over the years, I continued to refine the recipe, adding my own twist to the traditional version I had learned from Maria. I discovered that a pinch of cinnamon added a warm, comforting flavor to the ketchup, while a splash of honey enhanced its natural sweetness.

I also experimented with using different types of mangoes, from the classic Alphonso to the tangy Ataulfo. Each variety brought its own unique taste and texture to the ketchup, creating a symphony of flavors that delighted my senses.

As I shared my homemade mango ketchup with more and more people, I realized that cooking was not just a way to nourish my body, but also a way to connect with others and create lasting memories. The simple act of sharing a meal with loved ones became a way to celebrate life and the joys of good food.

Now, whenever I make a batch of mango ketchup, I think back to that fateful day in Maria's kitchen, where I first discovered the recipe that would become a beloved tradition in my own family. I am grateful for the lessons I learned from Maria and her ancestors, and I hope to pass on the joy of cooking and sharing delicious food to future generations.

So if you ever find yourself in need of a flavorful and versatile condiment, look no further than my homemade mango ketchup. With a little bit of love and a touch of magic, you too can create a culinary masterpiece that will delight your taste buds and warm your heart. Enjoy!