Preparation:
Peel mangoes and cut flesh off the seeds.
Mix with salt and set aside for 2 hours.
Pick the shell off the tamarinds. Cover with * cup boiling water, allow to
stand for about half and hour, then force the pulp through a sieve. discard
the seeds.
Drain mangoes thoroughly, discard liquid and put into a large heavy
saucepan with the other ingredients; simmer, stirring from time to time,
until the mixture is thick and the mangoes are tender, about half and hour.
The mango pieces should not disintegrate.
Pour into sterilized jars. use with curries and cold meats. |
