Make Ahead

mango ketchup

September  1, 2015
1 Ratings
Photo by Generously Seasoned
  • Prep time 25 minutes
  • Cook time 2 hours
  • 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

What You'll Need
  • 2 cups roughly chopped mango
  • 1/2 cup chopped onions (white or yellow)
  • 2 tablespoons white vinegar
  • 2 teaspoons minced ginger
  • 2 teaspoons sugar
  • 1 teaspoon melted coconut oil
  • 1/2 teaspoon curry powder (more if you wish)
  • 1/4 teaspoon teaspoon salt
  • 1/2 - 1 habanero (optional)
  1. Chop and prep all your ingredients.
  2. Bring a small skillet to medium heat, add the coconut oil, ginger, onions, and habanero.
  3. 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.
  4. 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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1 Review

susan G. August 20, 2019
What a treat! especially after a few days, when the flavors really had a chance to work together. I took a more conservative pepper, rather than habanero, and I'm very happy with it.