| |
|
What You Need:
(To Make: about 1 cup)
|
|
|
|
1 medium-sized firm but underripe mango (about 1 pound)
1 fresh hot red or green chili, stemmed, slit in half lengthwise, seeded, and cut crosswise into thin rings
1 tablespoon finely chopped fresh coriander
1 tablespoon salt
1/8 teaspoon ground hot red pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Wash the mango under cold running water and pat it completely dry with paper towels. Without removing the skin, cut the flesh of the mango away from the large seed inside. Discard the seed and cut the flesh of the mango into paper-thin slices.
|
2. Place the mango in a serving bowl, add the chili, coriander, salt and red pepper, and toss gently with a spoon until the ingredients are thoroughly mixed. Let the chutney marinate in the refrigerator for 1 to 2 hours before serving. (Tightly covered and refrigerated, it can be kept for 1day.)
|
|
|
|
|
