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Bengali Mango-Tamarind Barbecue Sauce |
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BANGLADESH
Makes about 1 3/4 cups
This recipe is based on a sauce I never actually tasted prior to making it. But the Bengali cab driver who told me about it described it with such passion I could easily imagine its flavor. The sauce belongs to a family of tamarind chutneys popular throughout the Indian subcontinent. Spoon it over grilled meats, poultry, and seafood.
1 1/2 cups Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages") or frozen tamarind puree, thawed
1 cup mangos, diced, ripe
1 onion, medium, finely chopped
1 piece green bell peppers (3 x 2 inches), finely chopped
2 serrano chile, or jalapeno chiles, seeded and finely chopped
1 tablespoon ginger, fresh, minced
3 tablespoons brown sugar, firmly packed, dark brown, or more to taste
1/4 teaspoon salt, or more to taste
1/4 cup cilantro, chopped fresh
1 tablespoon lime juice, fresh
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1. Place the Tamarind Water, mango, onion, bell pepper, chiles, ginger, 3 tablespoons sugar, and 1/4 teaspoon salt in a heavy saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and simmer, uncovered, until the mango and onion are very soft, about 20 minutes, stirring often. Stir in the cilantro and lime juice and remove from the heat.
2. Transfer the mixture to a blender or food processor and process to a purée. Taste for seasoning, adding sugar or salt as necessary; the sauce should be both sweet and sour.
3. Transfer to small individual serving bowls and serve at room temperature. The sauce will keep, tightly covered in the refrigerator, for several days.
Makes about 1 3/4 cups
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