Posted on | April 17, 2007 | 24 Comments |
Mango is a tropical fruit consumed mainly in its sweet ripe form in the US, but in some parts of India the unripe version is a bigger hit. The taste of green sour mangoes with salt and hot chili powder is part of a lot of Indian childhood memories…
This is a traditional Kerala dish, a thick chutney made of raw mangoes and coconut. This quick and easy chutney is very versatile, quantity of ingredients can be adjusted to get the best taste to suit your palette. The key to this chutney’s success is to use really sour green mangoes. If the mango is not sour enough, add a little lemon juice and extra salt to enhance the taste.
- 1 cup Green Mango slices with skin on
- 1 cup Fresh grated coconut
- 6 Green chillies (the hot small Thai chillies are the best)
- 1 tbsp thinly sliced shallots
- 1 tbsp fresh grated ginger
- Salt to taste
- Lime Juice to taste (optional if the mango is not sour enough)
Grind all the ingredients in a spice grinder to form a smooth paste.
Serve with hot rice.
I like this as a dip with chips , but may be that’s just me.
Some people are allergic to the mango skin and sap.
According to WikiPedia:
The mango is in the same family as poison ivy and contains urushiol, though much less than poison ivy. Some people get dermatitis from touching mango peel or sap. Persons showing an allergic reaction after handling a mango can usually enjoy the fruit if
someone else first removes the skin. The leaves are toxic to cattle.
So, be careful, the skin adds a nice texture to the chutney, but skinned mangoes work very well with this recipe too.
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