This recipe is a winner, don’t worry of you are missing some of the spices, you can’t go wrong! If your mango is ripe, just cube it, if it’s green shred it — southern India uses green mango while Northern India tends to use ripe mango more. As always, just use the recipe as a guideline and follow your heart.
2 mangos, peeled and shredded
1/3 cup of coconut
2 tablespoons of diced dried apricots or other dried fruit
1 tablespoon of fresh orange juice
1 tablespoon of fresh lime juice
1 teaspoon of sea salt
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
2 green chilies, seeded and finely chopped
2 tablespoons of sesame oil, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1/4 cup of fresh coriander, finely chopped
Makes 360 ml of chutney
In a large bowl, combine the mangos, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour.
Heat the oil in a saucepan over medium heat. When hot, add the mustard seeds and stir and fry until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the coriander.