Mango Ketcup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
4 mango's1 tablespoon ground cardamom1/2 tablespoon ground ginger2 -3 pieces of Star Anise2-3 dried Thai Chili Peppers3 cloves3/4 cup brown sugar1/3 cup white vinegar2 tablespoons curry1 teaspoon sea salt1 tablespoon garlic minced
Remove flesh from Mango's. I used a melon baller to scoop out flesh once mangoes were cut in half.Put in Blender.Place Star Anise, Cloves, Cardamom,Thai Chili Peppers,Ginger, curry and salt in grinder. Grind until a fine powder. Add to Blender. Add Brown Sugar, Vinegar, salt, and garlic. Blend until pureed. Add to sauce pan and bring to boil. Cover pan immediately.( Mixture is thick and will start to bubble). Simmer on lowered heat for 10 minutes. Stir occasionally. Mixture may caramelize on the bottom. Take off heat and add back to a clean blender. Mix once more to puree. Pour in containers and bottle. To last longer you can take additional canning measures to preserve, otherwise refrigerate and try to consume within the week or so. Its enough to fill a bottle.
Number of Servings: 30
Recipe submitted by SparkPeople user COCOCOOKS.
Number of Servings: 30
Recipe submitted by SparkPeople user COCOCOOKS.
Nutritional Info Amount Per Serving
- Calories: 42.7
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 80.9 mg
- Total Carbs: 10.9 g
- Dietary Fiber: 0.8 g
- Protein: 0.3 g
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