Corom Chatni (Mango Chutney with Hot Chillies)
Corom Chatni is a fresh mango chutney that skips the long simmer and relies on fruit, heat and citrus. It calls for a firm, almost-ripe mango, so the cubes hold their shape instead of turning to pulp. Fresh chilli and cayenne give it a sharp edge, while orange juice, with lime if you like, keeps it bright. A short rest in the refrigerator brings it together.
Instructions
Lay the mango on its side and cut a slit across its width at the tip with a sharp knife. Then stand it upright on its stem end and slice the flesh, skin still attached, off one side of the stone, keeping the blade close to the stone. Turn the mango around and cut the flesh from the other side the same way.
Set each mango half skin-side down. Cut lines through the flesh down to the skin in a lattice pattern, making a checkerboard of ½-inch squares.
Hold a mango half in both hands with your thumbs on the flesh and your fingers beneath, on the skin. Push the skin inward with your fingers while pressing the flesh downward with your thumbs, so the skin turns inside out.
The cubes of flesh now stand out from the inverted skin. Cut them off with a sharp knife and put them in a small bowl.
Add the chopped chilli, cilantro or mint, cayenne, orange juice (or orange and lime juice) and salt. Mix gently with a spoon so the mango cubes keep their shape.
Cover and leave the chutney to marinate in the refrigerator for 1 to 2 hours before serving.
Make it personal.
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