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servings:

A tropical chutney of mango, pineapple, and fiery pepper is the perfect complement to roasted red snapper.

• 1/2 cup plus 2 tablespoons tamarind nectar
• 1/4 cup light-brown sugar, firmly packed
• 1/4 cup fresh lime juice
• 1 two-inch piece fresh ginger, peeled and grated
• 1 small clove garlic, minced or pressed
• 2 ripe mangoes, peeled, pit discarded, and cut into 1/2-inch dice
• 1/2 three-pound pineapple, peeled, cored, and cut into 1/2-inch dice
• 1 jalapeno pepper, seeded and minced
• 1 long hot red pepper, thinly sliced into rings
• 1/2 cup loosely packed cilantro leaves, coarsely chopped
• Salt and freshly ground black pepper

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