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Prep time
25 minutes
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Cook time
2 hours
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Serves
6
Author Notes
A sassy mango and curry powder twist on one of American's favorite condiments. Can be made spicy for an extra kick! —Generously Seasoned
Test Kitchen Notes
Curious about the origins of ketchup? Tune into the episode of Either Side Eaters, where co-hosts Jen Phanomrat and Katie Quinn discuss its less-than-obvious history. —The Editors
Ingredients
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2 cups
roughly chopped mango
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1/2 cup
chopped onions (white or yellow)
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2 tablespoons
white vinegar
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2 teaspoons
minced ginger
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2 teaspoons
sugar
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1 teaspoon
melted coconut oil
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1/2 teaspoon
curry powder (more if you wish)
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1/4 teaspoon
teaspoon salt
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1/2 - 1
habanero (optional)
Directions
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Chop and prep all your ingredients.
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Bring a small skillet to medium heat, add the coconut oil, ginger, onions, and habanero.
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Once the onions are translucent (about 3 – 5 min), add the mango, sugar, salt, and curry powder. Use a spatula to incorporate everything together and allow to cook on low to medium heat for 15- 20 minutes.
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4. Allow to cool before transferring to a blender. Add vinegar to blender and blend until smooth. Should look like baby food! I used the short cup on my nutribullet. Chill for 2 hours before serving.
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