Guyanese Mango Fire Relish Recipes

MANGO SOUR

Steps:

• Peel and chop mango in 2-3 inch pieces. Discard the seed. Chop garlic, set aside.
• Combine all ingredients (except vinegar, if adding), in a small pot and bring to a rapid boil for 10-15 minutes.
• Reduce heat and simmer until mango is soft and cooked through. Mash mango until desired consistency is reached.
• Adjust pepper and salt to suite.
• If adding vinegar, allow mixture to cool slightly then stir in.
• Sour will thicken up once it is cooled.

MANGO PINEAPPLE RELISH

Steps:

• Prepare jars, lids and bands.
• Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
• Ladle hot relish into prepared jars leaving a 1/4" headspace. Check for
• air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
• time according to your altitude.

MANGO RELISH

Steps:

• In bowl, combine mango, red bell pepper, cucumber, green chilies, mint, green bell pepper, onions, malt vinegar and Garlic Chili Pepper Sauce.
• Blend together well.
• Cover and refrigerate for at least one hour.

MANGO ACHAR

Steps:

• 1. Prepare the dressing. Combine the coconut milk, vinegar, 1 tablespoon sugar, the fish sauce, ginger, garlic, 1/2 teaspoon salt, and the pepper in a small nonreactive saucepan and bring to a boil over medium heat, whisking until the sugar dissolves. Transfer the dressing to a serving bowl and let cool to room temperature.2. Stir in the mango, cabbage, shallots, and chile. Correct the seasoning, adding sugar or salt as needed the achar should be a little sweet, a little salty, and electrifyingly spicy. You can serve the achar right away, but it will taste even richer if you let it stand for an hour or so (no longer) before serving.Makes about 4 cups enough to serve 6 to 8Note: Traditionally, the achar would be flavored with a malodorous condiment called shrimp paste. I call for fish sauce, which has a similar flavor and is easier to find and use.

GUYANESE MANGO FIRE RELISH

Steps:

• Combine the mangoes, chile, garlic, 2 teaspoons salt, the sugar, 1/3 cup lime juice, and 2 tablespoons water in a blender and purée until smooth. Add more water as needed to obtain a thick but pourable sauce. Correct the seasoning, adding more salt or lime juice as necessary. The relish will keep, tightly covered in the refrigerator, for up to 1 week.Makes about 2 cups enough to serve 8