[Another reprint from the early 90's, I think -- seasonal and yummy! Although I've always called this a chutney, several of my friends call it salsa when they make it.]
Toss in a bowl and chill:
- 1 qt of mango pulp and chunks (1/2 inch chunks are nice, but your results will vary with the ripeness and size of the mango. I like pretty soft ones, that just barely chunk without going to juice and pulp...)
- 1 sweet red onion (the ones that are more lenticular are usually sweeter -- it can be large or small to taste -- Vidalias are good, but not as pretty)
- 1/2 to one cup of small diced colored sweet peppers (I like to get yellow, orange, red and green for this, if it's a party. But just one color works fine)
- 1/2 can coconut milk, or make your own, maybe a cup
- a little chopped cilantro, to taste -- some folks think it tastes like soap, so if I don't know the folks who'll be eating it, I omit it.
- 1 nice ripe tomato if good ones are on the market, squeezed and diced. Omit if only winter tomatos are available. Sometimes romas extend the season.
- 1 T salt
blend or process:
- 3-4 cloves of garlic
- one bird pepper, if you can find one, dried is fine (or use 1t Brother Bru-Brus hot sauce!)
- about 1.5 T habanero pods (or scotch bonnets), which is about 2 large or 4-6 small
- 1/2 t allspice
- 1/4 t cinnamon
- a few coriander seeds
Mix in. Let sit in the fridge overnight if possible.
Best thing in the world on sweet potato cakes, or any kind of fritter.
Keeps a couple weeks, but best within a few days. Freezes, but not as good after. I've considered making popsicles out of this, since they'd look so pretty and shock people so much! ;)
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