The world's popular fruit "mango" originated in India. Versatile, can be consumed raw, preserved, pickled and used in various dishes. This green mango chutney is quick and easy to prepare, ready in minutes. Slather it on bread and serve up delicious sandwiches for your next tea party or social gathering. Cheap, satisfying, perfect hand-held snack and a crowd pleaser. Alternatively, the chutney can be used a dip, an accompaniment to pakoras, dhoklas, idlis or dosas.
A variation to the regular green coconut chutney where mango imparts the desired sourness instead of tamarind or lemon juice. Tartness minimized with the addition of green chillies. The chutney gets its colour from fresh coriander and mint leaves. Coconut and sugar lending the sweetness to balance the overall taste. Chutney can be made ahead and refrigerated for up to 5 days.
A variation to the regular green coconut chutney where mango imparts the desired sourness instead of tamarind or lemon juice. Tartness minimized with the addition of green chillies. The chutney gets its colour from fresh coriander and mint leaves. Coconut and sugar lending the sweetness to balance the overall taste. Chutney can be made ahead and refrigerated for up to 5 days.
Green Mango Chutney
(Yields 1 cup)
Ingredients:
1 raw green mango (190 grams)
6 long green chillies
1/4 cup mint leaves
1 cup coriander leaves
1/2 cup fresh grated coconut
2 large cloves of garlic
2 teaspoons sugar
salt
Method:
Wash and peel the mango. Cut all the flesh as much as possible from the seed. Discard the peel.
Transfer mango pieces into a blender along with other ingredients. Grind without adding any water to a fine paste.
Slather chutney on buttered slices of bread. Cut diagonally into two triangles.
Serve sandwiches with hot cup of tea or coffee.
Alternatively, the chutney can be used a dip, an accompaniment to pakoras, dhoklas, idlis or dosas.
Note:
(Yields 1 cup)
Ingredients:
1 raw green mango (190 grams)
6 long green chillies
1/4 cup mint leaves
1 cup coriander leaves
1/2 cup fresh grated coconut
2 large cloves of garlic
2 teaspoons sugar
salt
Method:
Wash and peel the mango. Cut all the flesh as much as possible from the seed. Discard the peel.
Transfer mango pieces into a blender along with other ingredients. Grind without adding any water to a fine paste.
Slather chutney on buttered slices of bread. Cut diagonally into two triangles.
Serve sandwiches with hot cup of tea or coffee.
Alternatively, the chutney can be used a dip, an accompaniment to pakoras, dhoklas, idlis or dosas.
Note:
- Spice, sour and sweet can be adjusted, as desired.
- Select a mango that is firm with no spots or bruises on the skin.
