Green mango chutney.

Tangy and spicy mango chutney that is perfect served as a dip.

Ingredients:

2 medium raw green mangoes

1 red long sweet pepper

1 teaspoon chilli powder

1/2 teaspoon salt

1 teaspoon sugar

Juice of half a lemon.

1/2 teaspoon mixed coriander and cumin powder

1 tablespoon sunflower oil

Method:

1. Peel the mango and remove the stone. Dice it into small pieces.

2. Cut the sweet red pepper in half and remove the stalk, seeds and membrane and dice into small pieces.

3. Heat oil in a pan when it is hot add the cumin seeds, followed by the pepper and mango. Stir fry the mixture for 2-3 minutes.

4. Transfer the mixture to a blender jug and add the lemon juice, salt, chilli powder, sugar and the coriander and cumin powder.

5. Blend the chutney to a fine purée, add a little water if you find chutney is too thick.

Adjust seasoning if needed and transfer to a serving bowl.Taste should be spicy and tangy.

Keep refrigerated will last for 2-3 days

You may like:

Murrbo - Sweet mango pickle.

Submitting to:

Javelin Warrious cooking w/Luv

Taste of Tropics ~Mango Event by Chef Mireille’s guest hosted by simply.food