Mango-Tamarind Chutney

• 4 ounces seedless tamarind pulp, about 1/4 cup (or substitute 1/2 cup prepared tamarind juice)
• 6 tablespoons brown sugar
• 1/2 teaspoon kosher salt
• 1/2 cup finely diced red onion
• 1/2 teaspoon finely chopped fresh red or green chile or 1/4 teaspoon cayenne
• 2 teaspoons grated ginger
• 2 medium mangos diced 1/2-inch, about 2 cups
• 2 tablespoons chopped mint, optional
• 2 tablespoons chopped cilantro, optional

1. To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water.
2. Stir well and let soak for 10 to 15 minutes.
3. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice.
4. This should yield 1/2 cup tamarind juice.
5. Discard the solids left in the strainer.
6. (If using prepared tamarind juice, skip this step.)
7. Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine.
8. (Chutney may be prepared several hours in advance.)
9. Just before serving, add mint and cilantro, if using.

tamarind pulp, brown sugar, kosher salt, red onion, fresh red, ginger, mint, cilantro

Taken from cooking.nytimes.com/recipes/12603 (may not work)