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I actually made this Mango Ketchup to go with the Steamed Crab Rolls that I made. This sweet, fruity ketchup with just a bit of hint of heat, makes a great dip for fried foods too. You can even serve it as an accompaniment to roasted or grilled fish or chicken dishes.
Bon Appetit to Aquavit and the new Scandinavian cookbook by Marcus Samuelsson and to you all of course 🙂
MANGO KETCHUP (1 cup)
1 ripe mango, peeled, pitted, and chopped
2 Tbsp store-bought mango chutney
2 Tbsp ketchup
1 Tbsp soy sauce
1 Tbsp white wine vinegar
1 drops of Tabasco sauce, or more to taste
COOKING METHOD:
Combine all the ingredients in a food processor or blender and process until smooth. Transfer to a small bowl, cover and refrigerate. The ketchup will keep in the fridge for up to 5 days.
