The more I read The Flavorful Kitchen Cookbook, the more I want to experiment with different flavor combinations. I know mangoes aren’t in season right now (in New England anyhow), but I definitely want to give this recipe a try. This ketchup recipe combines sweet and sour for a truly unique condiment.
MANGO + CINNAMON + VINEGAR
Mangoes have an intensely sweet and luscious texture that is hard to resist—so don’t!
Cinnamon gives the mango a contrasting flavor component compatible with both savory and sweet applications. Adding vinegar tweaks the flavor just enough to elevate this combination to delicious heights.
The application recipe prepares a unique tangy mango ketchup.
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For another option with these components, purée them for a chilled soup (add additional juice to the application recipe). The flavors taste great with seafood and chicken, as well as fresh ginger and cardamom.
Its juice is a thick mouthful. Use it fresh for clarity of flavor in salads and relishes. Cooking softens the texture and brings out its natural sugars. When dried, it becomes sweeter and its shelf life extends. For less than perfectly ripe mango, consider waiting a few days before using it or roasting it with orange juice to bring out the sugars.
The application recipe uses ground cinnamon as seasoning and toasts it to accent its flavor. Use sticks rather than ground cinnamon to infuse the flavor into liquids with more subtlety and less visual impact. Grind your own cinnamon by chopping the sticks roughly with a knife and then grinding in to a spice grinder or cleaned-out coffee-bean grinder.
Stick with light vinegars for this combination—Champagne, rice, or sherry—although a basic white vinegar works as well. Avoid red wine or balsamic vinegars here (they’re great for other combinations), as their strong tastes and dark colors will overwhelm the combination.
Sweet and Sour Mango Ketchup
Excerpted from The Flavorful Kitchen Cookbook by Robert and Molly Krause
Use this condiment the same way you would use tomato ketchup. It is especially good on crab cakes or spread on a BLT.
1 tablespoon (8 g) chili powder
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
2 teaspoons (5 g) ground cumin
2 teaspoons (10 ml) canola oil
2 cloves garlic, minced
1 mango, peeled, flesh chopped
1⁄4 cup (45 g) chopped tomato
1 tablespoon (15 ml) rice vinegar
1⁄4 cup (60 ml) pineapple juice
In a large, dry, nonstick skillet, toast the chili powder, cinnamon, nutmeg, and cumin until fragrant and beginning to smoke. Add the canola oil and stir in the garlic, mango, and tomato. Cook for 5 minutes on low heat. Add the vinegar and pineapple juice. Let cool slightly and transfer to a blender. Blend until smooth. Add salt to taste. Keep covered in the refrigerator for up to 1 week.
Yield: 1 cup (240 g)
The Flavorful Kitchen Cookbook is an indispensable guide to fantastic, unexpected flavor combinations for home cooks. Filled with more than 100 extraordinary combinations, The Flavorful Kitchen Cookbook will make you rethink the way you approach food. Each flavor trio is accompanied by an inspired recipe as an example of how to use it. You’ll learn how to cook more innovatively by adding an unexpected note such as chili to a traditional flavor combination such as pineapple and mango. You’ll cook more intuitively by learning which flavors work together and how to balance different flavor profiles such as sweet, sour, savory, and spicy. You’ll get more excitement from cooking as you taste how flavors evolve during the cooking process. Most importantly, you’ll get more pleasure out of the flavors and ingredients you use every day.