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Mango Chutney


2 green, fresh mangoes (about 600g)
80 g fresh mint leaves
2 teaspoon ground cumin
2 tablespoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon dried ginger (powder)
1 teaspoon salt
3 tablespoon sugar

Servings: 3 cups

Peel the mangoes, take out the pit and cut into 1/2 inch-sized cubes. Puree the mangoes with all the other ingredients in a kitchen machine. Taste and adjust the sugar and salt. Put into a serving bowl and chill well before serving.

This chutney should not be prepared more than a couple hours before serving, since otherwise the spices will lose their flavour.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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