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Fresh Mango Chutney With Coconut
(Am Ki Chatni)
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| What You Need: |
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2 medium-sized firm, but underripe mangoes (each about 1 pound)
1 tablespoon peeled, finely chopped fresh coconut
2 tablespoons finely chopped fresh coriander
1 tablespoon finely chopped fresh ginger root
1 teaspoon salt
1/8 teaspoon ground hot red pepper
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| How To Cook: |
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1. With a small, sharp knife or a vegetable parer with a rotary blade, peel the mangoes completely. Cut the flesh away from the large seed inside. Discard the seed and cut the flesh into ˝ -inch cubes.
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2. Place the mangoes in a serving bowl and add the coconut, coriander, ginger, salt and red pepper, tossing the ingredients gently with a spoon until they are thoroughly combined.
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3. Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours before serving.
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