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).

32 calories, n/a fat, n/a saturated fat, n/a cholesterol, 86mg sodium, 8g carbohydrates, 1g dietary fiber, n/a sugar, n/a protein.