300 ml vinegar
350 g soft brown sugar
75 ml tamarind juice
2 chopped fresh red chillies
1/2 tsp ground cloves
1/4 tsp allspice
75 g seedless raisins
50 g grated root ginger
50 ml lime juice
450 g diced mango flesh
salt and ground black peppercorns
350 g soft brown sugar
75 ml tamarind juice
2 chopped fresh red chillies
1/2 tsp ground cloves
1/4 tsp allspice
75 g seedless raisins
50 g grated root ginger
50 ml lime juice
450 g diced mango flesh
salt and ground black peppercorns
method
Boil 300 ml vinegar and 350 g soft brown sugar until reduced by half, then stir in 75 ml tamarind juice. Add 2 chopped fresh red chillies, 1/2 tsp ground cloves, 1/4 tsp allspice, 75 g seedless raisins, 50 g grated root ginger, 50 ml lime juice and 450 g diced mango flesh and simmer for 20 minutes; season with salt and ground black peppercorns.
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