Mango and Coconut Chutney (Am ki Chatni)
Mango and coconut chutney is a quick, uncooked relish that keeps fresh fruit in firm cubes instead of boiling it down to jam. Using almost-ripe mangoes is the key, since they hold their shape and keep a little tartness against the salt and cayenne. Fresh ginger and orange juice add heat and sharpness, and the cut-and-flip method for cubing a mango is worth learning on its own.
Instructions
Lay a mango on its side and cut a small slit across the width at the tip. Stand it upright on its stem end and slice the flesh and skin off one side of the stone, keeping the knife close to the stone. Turn the fruit around and slice off the other side.
Set each mango half skin-side down and cut a lattice of lines through the flesh down to the skin, making squares about ½ inch wide. Do not cut through the skin.
Hold a half with the skin against your fingers and your thumbs on the flesh. Push upward with your fingers and press down with your thumbs so the skin turns inside out and the cubes stand apart. Slice the cubes off the skin with a sharp knife.
Put the mango cubes in a small bowl. Add the coconut, cilantro or mint, ginger, cayenne, citrus juice and salt.
Mix gently with a tablespoon so the cubes stay whole. Cover and refrigerate for 1 to 2 hours, then serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
