Mint and Mango Chutney
Sauces
Here’s an example of a raw, ground mango chutney from India. It follows the custom of grinding, rather than chopping, the ingredients. Start by chopping, then transfer the contents to a large, stone mortar and pestle or pulse briefly in a food processor.
- 180 grams green mangoes
- Handfulwashed and dried mint leaves
- 1 medium onion
- 4 hot green chilies, or fewer if desireds
- Salt to taste
- Wash and peel the mangoes. Cut flesh from stone.
- Grind mint leaves, chopped onion, green chilies and mango together to form a fine paste. Add salt to taste.
- Ready to eat immediately. Store, airtight, in refrigerator 1-3 days.
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