Tapp Sauce

Ingredients

• 3 pounds Mangoes, peeled and sliced (Original recipe called for 6 pounds; scaled down for modern home use)
• 1 pound Raisins, ground (Grind in food processor until paste-like)
• 0.5 pound Garlic, ground (About 2 cups of peeled cloves, ground to paste)
• 0.25 pound Dried red chilies, ground (Adjust to taste; use chili powder if preferred)
• 0.75 pound Fresh ginger, ground (About 1.5 cups peeled and ground)
• 0.5 pound Sugar (About 1 cup)
• 1 pound Salt (About 1.5 cups; acts as preservative)
• 2 cups Fresh lime juice (About 16-20 limes)
• 3 quarts White vinegar (12 cups total)

Instructions

1. 1Peel and slice the mangoes into thin pieces, removing the pits. Place in a large non-reactive bowl.
2. 2Grind the raisins, garlic, chilies, and ginger separately in a food processor or spice grinder until each forms a paste or fine powder.
3. 3Add the ground raisins, garlic, chilies, ginger, sugar, salt, lime juice, and vinegar to the sliced mangoes. Mix thoroughly until all ingredients are well combined.
4. 4Transfer the mixture to clean stone jars or glass jars. Do not fill completely to the top; leave about 2 inches of headspace.
5. 5Cover the jars loosely with cheesecloth or muslin (to allow air circulation while keeping insects out) and place in direct sunlight for 20 to 30 days. Stir the mixture every 2-3 days. Bring jars indoors at night if desired.
6. 6After 20-30 days, strain the mixture through a fine-mesh sieve or cheesecloth, pressing gently to extract all the liquid. Discard the solids. The strained liquid is the sauce.
7. 7Pour the strained liquid into a large pot and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 10 to 15 minutes.
8. 8Remove from heat and allow the sauce to cool completely to room temperature.
9. 9Pour the cooled sauce into sterilized bottles, cork or cap tightly, and store in a cool, dark place. The sauce will keep for several months.