Name: Bengali Mango Tamarind Barbecue Sauce
Yield: Makes About 1¾ Cups
Cuisine: Bangladesh
Ingredients: 1 tablespoon fresh lime juice; ¼ teaspoon salt, or more to taste; ¼ cup chopped fresh cilantro; 1 tablespoon minced peeled fresh ginger; 3 tablespoons dark brown sugar, or more to taste; 2 serrano or jalapeño peppers, seeded and finely chopped; 1 medium-size onion, finely chopped; 1 piece (3 by 2 inches) green bell pepper, finely chopped; 1½ cups Tamarind Water or frozen tamarind puree, thawed; 1 cup diced ripe mango

Preparation info

Makes About
1¾ Cups

Difficulty
Easy

Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

About

This recipe is based on a sauce I never actually tasted prior to making it. But the Bengali cab driver who told me about it described it with such passion I could easily imagine its flavor. The sauce belongs to a family of tamarind chutneys popular throughout the Indian subcontinent. Spoon it over grilled meats, poultry, and seafood.

Ingredients

1½ cups Tamarind Water or frozen tamarind puree, thawed
1 cup diced ripe mango

Method

Place the Tamarind Water, mango, onion, bell pepper, serrano peppers, ginger, brown sugar, and salt in a heavy saucepan. Bring to a boil over medium heat, then reduce the heat to medium-low and let simmer, uncovered, until the mango and onion are very soft, about 20 minutes, stirring often. Stir in the cilantro and lime juice and remove from the heat.

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Ingredients

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