Fresh Mango Chutney
This simple fresh uncooked chutney takes just minutes to prepare, and less time than that to eat. The lime juice brings out all that mango sweetness, with a little bite of chili. The curry leaves add an elusive savoury hint. Kaffir lime leaves and Vietnamese mint adds yet another intriguing flavour dimension. Serves 4 – 6 as a condiment.2 ripe mangoes (about 600g) peeled, pitted and coarsely chopped,
2 tablespoons minced green cayenne chillies, or 3 minced Jalapeno chilies,
6 or 8 fresh curry leaves,
¼ teaspoon asafetida powder,
½ teaspoon salt, or more to taste,
1/3 cup loosely packed fresh coriander leaves,
2 teaspoons chopped aromatic mint leaves (spearmint works well),
3 tablespoons fresh lime juice, or more to taste,
2 very finely-sliced kaffir lime leaves and a few sliced Vietnamese mint leaves, optional, for ‘Southeast Asian’ notes.
Combine the mangoes and chilies in a medium bowl and stir to mix.
Heat the oil in a small heavy pan. Add the curry leaves, and fry until aromaric, just momentarily.
Sprinkle in the asafetida powder and fry for a second or two.
Add the mangoes, stir to mix, and remove from the heat. If making a larger quantity, pour the flavoured oil into the mangoes.
Stir-in the salt, coriander, optional sliced kaffir lime leaf, and the lime juice. Serve immediately, or set aside for the flavours to combine.
Posted by Kurma on 14/11/11; 2:28:39 PM