Tropical Mango Ketchup

Ingredients

Ripe mangoes

2 cups, diced

White vinegar

1/2 cup

Brown sugar

1/4 cup

Onion

1 small, chopped

Garlic

2 cloves, minced

Ginger

1 tablespoon, grated

Mustard powder

1 teaspoon

Cayenne pepper

1/4 teaspoon (adjust to taste)

Salt

1/2 teaspoon

Water

1/2 cup

Instructions

1. In a medium saucepan, combine the diced mangoes, white vinegar, brown sugar, chopped onion, minced garlic, grated ginger, mustard powder, cayenne pepper, salt, and water.
2. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar.
3. Once boiling, reduce the heat and let the mixture simmer for about 30 minutes, stirring occasionally to prevent sticking.
4. After 30 minutes, remove the saucepan from heat and allow the mixture to cool slightly.
5. Transfer the cooled mixture to a blender or food processor and blend until smooth and creamy.
6. For a smoother texture, you can strain the ketchup through a fine mesh sieve to remove any fibrous bits, but this step is optional.
7. Pour the mango ketchup into sterilized jars and let it cool completely before sealing.
8. Store the mango ketchup in the refrigerator for up to 2 weeks.
9. Serve the mango ketchup alongside grilled meats, seafood, or as a dip for fries and vegetables to enjoy its tropical goodness.