Total Calories: 33
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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