Mango Chutney (Chatni Hare Aam Ki)
condiment, ethnic, indian, side dish
4 small green mangoes
4 tablespoon green coriander
1 fresh green chilli
1 pinch asafoedita powder
1 sea salt; to taste
1/2 teaspoon red chilli powder (optional)
This is an exotic and refreshing chutney which injects new life into the blandest of meals. Make fresh and serve as a side dish with savoury snbacks for a meal. Addf a little water if too thick for your liking.
1. Clean the mangoes, remove the outer skins and stones, if any, and chop up the flesh. Also chop the coriander (cilantro) and the green chilli.
2. Using a sil-batta, coarsely grind all the ingredients together, except for the red chilli powder, into a thick pulp.
3. Remove the chutney to a glass bowl. Sprinkle the chilli powder over the mixture.
4. Chill befoire serving.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 6 servings