Tart, slightly sweet unripe mango blends with the green, fresh mint and the pungent, earthy garlic in this chutney. Packed with digestive herbs and condiments this chutney so refreshingly shouts "summertime". A very versatile sauce that is delish with a hint of sweet heat. Use as a spread, a dip or as an accompaniment.
Ingredients: (makes about 1 1/2 cups)
2 small raw mangoes
2 cups loosely packed fresh mint leaves
1 cup fresh coriander leaves
4-5 green chilies (as per your spice quotient)
4-5 cloves of garlic, peeled
Thumb sized piece fresh ginger, peeled
Salt to taste
1/2 tsp roasted cumin powder
1/4 cup lime juice
- Peel the mangoes and roughly cube the mango flesh (discard the seed).
- Pick and wash the mint and coriander leaves.
- Place all the ingredients in a blender and process until smooth. I like to use my magic bullet.
- Lime juice will act as the liquid to help blend everything and also acts as a preservative.
- I usually don't like to add any sugar in this, but if your mangoes are too tart by all means add some.
- Transfer to a clean glass jar and refrigerate. Keeps well for 2-3 weeks.
Use this chutney as:
- A spread for sandwiches, burgers and wraps.
- A dip for chips and crackers.
- A condiment with any fried or baked savory appetizers such as samosa, bonda, pakoda, cutlets.
- An accompaniment to any any Indian meal of dal and subzi.
- An accompaniment to any BBQ or grilled meats and fish.