You may be surprised to discover that the flavor of a green, unripe mango
may rival the flavor of a colorful ripe mango. Often the flesh beneath the
skin of a green mango will be orange colored. Adding the sugar to this
recipe will give the chutney a sweet and sour taste.
Preparation time: 15 min
1 large green mango
1 fresh chili
1/2 teaspoon grated fresh ginger
1 teaspoon salt
1 teaspoon sugar (optional)
2 tablespoon fresh mint leaves
Peel the mango, cut the flesh off in strips, and scrape the rest
off the seed. Chop the flesh. Then grind it with all the other ingredients
in an electric blender (or in a mortar and pestle) to form a thick pulp.
Serve portions of the chutney in small dishes as an accompaniement to a