Rich’s family comes from Martin County in Southern Indiana, and this week’s Doris Project feature is based on a recipe from the tenth anniversary edition of “Cookin’ in Martin County” by the Martin County Homemakers Club; given to Rich by his Grandma June in 1986.
I was kinda surprised to find several recipes for a sammich spread based on green tomatoes and mango, and then surprised again when they called for stirring in a quart of salad dressing before canning.
The good homemakers of Martin County didn’t provide processing times for canning the spread with salad dressing added, tho’ one recipe included details for making a ‘spread dressing’ with flour, sugar, mustard, celery seed, and boiling vinegar. Still, I wanted to try this spread, so I thought about it all a bit, and came up with a kinda cool (I think) compromise: I would make a version of the mango spread, without the dressing, then process it, and stir in mayonnaise when getting ready to serve.
But first, a note about the mangoes: this kinda cunning little gadget is a mango pitter. You stand the mango upright on a board, position the pitter over the fruit, and push down. Easy-peasey, you’ve seaprated the tough pit and can now peel and chop the good bits o’ the mango.
•2 cups small red and yellow tomato,
diced and seeded
•3 green mangoes*
•3 red mangoes*
•4 cups sweet onion, diced
•1 tsp coarse sea salt
•1/4 cup yellow mustard
•1/4 cup honey
•1/4 tsp celery salt
•1 tsp Aleppo pepper
Stir all of the ingredients together in a large stock pot and cook, covered, over low heat for 30 minutes, stirring often – don’t fret over the lack of liquid in the pot to start; as the veggies cook down, you’ll have more than enough. Even though the cooking temperature is quite low, everything will come to a little simmer and turn nicely tender.
At this point, you can transfer the mango mixture in batches to a blender and purée until smooth, or (much more better, if you ask me), simply take an immersion blender to the pot and give it all a good whizzz until you have this beautiful, thick, rich, golden mango mush.
Transfer the puréed mixture to prepared canning jars – you’ll end up with about eleven half pints – and process for 15 minutes.
Truly, this spread is kinda nice on it’s own, but both recipes I found called for adding a mayonnaise-like blend, so I took a tablespoon of the cooled mango spread and stirred it together with a tablespoon of good mayonnaise.
The creaminess of the mayonnaise blends so well with the naturally peppery bite of the mango and I can very well see what all the fuss was about. I had mine on some buttery crackers and was kinda glad I’d only made a small batch.
You could also combine the mango with some softened cream cheese (or mebbe even creamed cottage cheese) and use it like that; but, I do believe I’ll be mixing mine with mayonnaise for the foreseeable future.
I’m thinking this will work a treat with roast beast or turkey sammiches, and while I wouldn’t so “no” to it piled with thinly sliced cucumber, red onion, sprouts, pickled green beans, and romaine in a veggie roll up, it was really nice with mixed Spanish-style cold cuts, smoked Swiss cheese, and romaine rolled into a tortilla.