Friday, September 4, 2015

Mango mint chutney

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
  1. Peel the mangoes and roughly cube the mango flesh (discard the seed).
  2. Pick and wash the mint and coriander leaves.
  3. Place all the ingredients in a blender and process until smooth. I like to use my magic bullet. 
  4. Lime juice will act as the liquid to help blend everything and also acts as a preservative.
  5. I usually don't like to add any sugar in this, but if your mangoes are too tart by all means add some. 
  6. Transfer to a clean glass jar and refrigerate. Keeps well for 2-3 weeks.
Use this chutney as: 
  1. A spread for sandwiches, burgers and wraps.
  2. A dip for chips and crackers.
  3. A condiment with any fried or baked savory appetizers such as samosa, bonda, pakoda, cutlets.
  4. An accompaniment to any any Indian meal of dal and subzi.
  5. An accompaniment to any BBQ or grilled meats and fish.

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