Arts and Entertainment your connection to The Boston Globe

Mango ketchup

Serves 4
2 tablespoons vegetable oil
1/2 red onion, finely chopped
1 clove garlic, finely chopped
1/2 red bell pepper, finely chopped
1/2 yellow bell pepper, finely chopped
Salt and black pepper, to taste
4 very ripe mangoes, cut into chunks
2 tablespoons tomato paste
2 tablespoons cider vinegar
1 tablespoon brown sugar

1. In a small saucepan, heat the oil over medium heat. Add the onion, garlic, red and yellow bell peppers, salt, and black pepper. Cook, stirring occasionally, for 8 minutes or until the mixture softens.

2. Add the mangoes, tomato paste, vinegar, and brown sugar. Cook, stirring occasionally, for 15 minutes or until the mixture is syrupy. Add water, 1 tablespoon at a time, during cooking to keep the mixture from sticking to the pan.

3. Puree the mixture in a blender and transfer to a bowl; leave to cool. Taste for seasoning and add more salt and pepper, if you like. Adapted from Chefs at Play

More from