Green Mango Chutney by brianjwood

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Green Mango Chutney
Submitted by brianjwood on September 11, 2002 at 4:53 am

DESCRIPTION
Green Mango Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
A simple, fresh, and delighfully flavoured 'salsa' type pickle, or cutney, it's proper name.
Enjoy, Brian
GREEN MANGO CHUTNEY
Saroi Baipai instructs English home economics teachers in all aspects of Indian cookery, and has many very quick, simple recipes for pickles and chutneys. This one is from Saroi's hometown of Lucknow in the province ofUttar Pradesh. It goes well with all kinds of snacks and full meals, can be used to stuff parathas (shallow-fried breads) and is even good spread on bread and butter.
Kalonji are small, black tear-shaped seeds with an earthy aroma. They are also known as black onion seeds, and are available from Indian shops and markets. Like many chutneys of this type it is ready to eat as soon as it is made, although it will keep in the refrigerator for a few days.
You can make alternative versions of this chutney using sour apples, green rhubarb or even tart gooseberries.
Makes about 12 oz (350 g)
2 teaspoons (2X5 ml spoons) cumin seed
2 teaspoons (2X5 ml spoons) coriander seeds
1 teaspoon (1 X5 ml spoon) fennel seeds
1 teaspoon (IX5 ml spoon) kalonji
1 large or 3 small green mangoes
3 fresh green chillies
2 tablespoons (2X15 ml spoons) roughly chopped fresh coriander
3 tablespoons (3X15 ml spoons) roughly chopped fresh mint
3 tablespoons (3X15 ml spoons) soft light brown sugar
Juice of 2 limes –
1 teaspoon (1 x5 ml spoon) salt
extra mango pieces, to garnish
Dry roast the cumin, coriander and fennel and kalonji seeds in a heavy- bottomed pan until they start to turn brown and begin to pop. Set aside.
Cut off the stalk end of the mango, which can taste bitter, then peel off the skin with a sharp knife. Pare off the flesh and cut into small pieces. Cut off the stalks from the chillies, but otherwise leave them whole. Put all the ingredients into a blender or food processor with a small amount of water, than blend to a coarse paste. You can vary the texture, but the chutney is best if it is slightly coarse, with whole seeds visible. Spoon into a dish, garnish with apiece of mango and serve

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