“Green mangoes are perfect for chutneys, as they add just the right level of sourness,” notes Santosh Shah.
You can get frozen grated coconut in most Asian food stores: “It’s as good as a fresh coconut, without the complication of cracking and grating.”
Green mango and coconut chutney
Equipment
- Pestle and mortar
- Food processor
- airtight container
Ingredients
- 4 small green mangoes
- ½ tsp salt
- ½ tsp Kashmiri chilli powder or medium hot chilli powder
- 4 garlic cloves chopped
- 15 g fresh ginger peeled and chopped
- 50 g grated fresh or frozen coconut
- 1 tbsp caster sugar
- 1 tbsp lemon juice
- 1 tbsp fresh coriander leaves
- 2 tbsp vegetable oil
Method
- Peel and stone the mangoes and cut the flesh into a small dice. Crush the mango pieces and salt in a large pestle and mortar to break them up. Add the rest of the ingredients and crush into a paste. Alternatively, place the mango pieces and salt in a food processor and pulse a few times, until slightly crushed. Add the rest of the ingredients and process to a coarse paste.
- Check and adjust the seasoning, adding more salt, sugar or lemon juice, to taste. Stored in an airtight container and refrigerated, this will keep for three to four days.
Nutrition
Ayla: A Feast Of Nepali Dishes From Terai, Hills And The Himalayas by Santosh Shah is published by DK.
- Amazon Kindle Edition
- Shah, Santosh (Author)
- English (Publication Language)
Last update on 2024-04-21 / Affiliate links / Images from Amazon Product Advertising API
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Last update on 2024-04-09 / Affiliate links / Images from Amazon Product Advertising API
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