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Bengali Mango-Tamarind Barbecue Sauce |
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The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Bengali Mango-Tamarind Barbecue Sauce recipe on the web!! 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. _ 1/2 c Tamarind Water (see recipe under "Ground Meat, Burgers and Sausages") or frozen tamarind puree, thawed _ c mangos, diced, ripe _ onion, medium, finely chopped _ piece green bell peppers (3 x 2 inches), finely chopped _ serrano chile, or jalapeno chiles, seeded and finely chopped _ tbs ginger, fresh, minced _ tbs brown sugar, firmly packed, dark brown, or more to taste ___ tsp salt, or more to taste ___ c cilantro, chopped fresh _ tbs lime juice, fresh 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 Recipe from The Barbecue! Bible by Steven Raichlen Copyright 2009 by Steven Raichlen. All rights reserved. Used by permission of Workman Publishing. North Carolina Vinegar Sauce Elida's Honey-Guava Barbecue Sauce Carolina Mustard Barbecue Sauce Georgian Pickled Plum Sauce / Tkemali Bengali Mango-Tamarind Barbecue Sauce Jake's Turkish Coffee Barbecue Sauce Ginger-Plum Barbecue Sauce Nicaraguan Tomato Sauce / Salsa Marinara Romesco Sauce Charred Tomato Sauce With Pomegrante Molasses / Khashkesh Hoisin-Chile Sauce A Simple Tamarind Barbecue Sauce Indonesian Ketchup / Ketjap Manis Thai Peanut Sauce Dutch West Indian Peanut Sauce Vietnamese Apple And Shrimp Sauce / Mam Nem White Miso Barbecue Sauce Red Mis Barbecue Sauce Classic Teriyaki Sauce Basic Chimichurri Red Chimichurri Dry Chimichurri Portuguese Hot Sauce / Piri-Piri A Simple Harissa Preserved Lemon Harissa Coriander Sauce County Hot Sauce / Molho da Companha French West Indian "Dog" Sauce / Sauce Chien Hot And Sweet Mint Sauce Garlic Sauce Lemon-Honey Sauce With Garlic Catalan Vinaigrette Tamarind Dipping Sauce Basic Vietnamese Dipping Sauce / Nuoc Cham Peanut Chile Dipping Sauce Asian Pear Dipping Sauce A Simple Javanese Dipping Sauce |
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