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| 1 1/2 x ca. 450 g | Hard green unripe mangoes cut into medium-size dice |
| 1 Esslöffel | salt |
| 1/4 x ca. 450 g | Ripe tamarinds |
| 1 Tasse | Malt vinegar |
| 1/2 Tasse | light brown sugar |
| 1/4 Tasse | Fresh ginger peeled and chopped |
| 1/4 Tasse | raisins Seedless |
| 1/2 Teelöffel | allspice gound |
| 3 | Hot dried red peppers roughly crumbled |
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Peel mangoes and cut flesh off the seeds.
Mix with salt and set aside for 2 hours.
Pick the shell off the tamarinds. Cover with * cup boiling water, allow to stand for about half and hour, then force the pulp through a sieve. Discard the seeds.
Drain mangoes thoroughly, discard liquid and put into a large heavy saucepan with the other ingredients; simmer, stirring from time to time, until the mixture is thick and the mangoes are tender, about half and hour. The mango pieces should not disintegrate.
Pour into sterilized jars. Use with curries and cold meats.
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