New Recipe Search:
Reader Reviews

Mango Ketchup

The Washington Post, December 24, 2008
  • Cuisine: Swedish
  • Course: Condiment
  • Features: Fast, Make-Ahead Recipes

Summary:

This condiment pairs nicely with Cured Tenderloin of Beef.

MAKE AHEAD: The ketchup can be made up to 5 days in advance and refrigerated.

Makes 1 1/2 cups

Ingredients:

  • Flesh of one 1-pound ripe mango, coarsely chopped
  • 2 tablespoons store-bought mango chutney, such as Patak's Major Grey brand
  • 2 tablespoons ketchup
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon white wine vinegar
  • 4 drops hot pepper sauce (or more to taste), such as Tabasco brand

Directions:

Combine the mango, chutney, ketchup, soy sauce, vinegar and hot pepper sauce to taste in a blender or food processor. Pulse until smooth. Transfer to a small container, seal and refrigerate until ready to use.

Recipe Source:

Adapted from "Aquavit and the New Scandinavian Cuisine," by Marcus Samuelsson (Houghton Mifflin, 2003).

Tested by Jane Black for The Washington Post.
E-mail the Food Section with recipe questions.
Made This Recipe? Write a Review
Nutrition Facts
Serving size: Per 2-tablespoon serving
Calories: 32
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 86mg4
Total Carbohydrates: 8g 3
Dietary Fiber: 1g 4
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

Related Recipes

Comments that include profanity or personal attacks or other inappropriate comments or material will be removed from the site. Additionally, entries that are unsigned or contain "signatures" by someone other than the actual author will be removed. Finally, we will take steps to block users who violate any of our posting standards, terms of use or privacy policies or any other policies governing this site. Please review the full rules governing commentaries and discussions. You are fully responsible for the content that you post.
© The Washington Post Company