Green Mango Chutney

Green Mango Chutney

My Mum used to make all kinds of things when we were children growing up in Mangalore where there was an abundance of cashew nuts, bananas, mangoes and other seasonal stuff. While we never appreciated the chutneys and pickles she made, our tastes changed as we grew older and now I find myself making many of her chutneys for my cooking classes and feel very happy when guests love the outcome. I made this beautiful, brilliant, Green Mango Chutney for a lovely Japanese lady visiting friends in Kuala Lumpur during her vacation. She loved it so much that she ate it by the spoonful enjoying every bit of it. I guess I would do the same too and so can you. Enjoy it with crackers, with rice, with Pulav and Biriyani, with bread or eat it as it is just like my Japanese guest did!

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• The Recipe For Green Mango Chutney

Ingredients For Green Mango Chutney:

1 small green mango, diced

1/2 cup loosely packed coriander leaves

1/2 cup loosely packed mint leaves

1 green chilli or to taste

2 cloves garlic

small piece ginger

¼ tsp jeera seeds ( cumin)

1/2 tsp brown sugar or to taste

1/2 tsp black salt or plain salt

Method For Green Mango Chutney:

Wash and chop mangoes. Wash  and dry coriander and mint leaves.

Blend all the ingredients together in a blender until smooth. Do not add water to blend this chutney. Taste and add sugar and salt as required.  Serve with rice and bread.

Store in a clean glass jar in the fridge for 5 days.

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