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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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More like a salsa than a chutney this is served with Phoulourie ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Socca (Provencal Savory Chickpea Pancake) - Gluten-Free Ingredients:
1 large green mango, peeled |
1/2 teaspoon salt (to taste) |
1/2 scotch bonnet pepper, stemmed seeded and minced |
fresh ground black pepper, to taste |
3 garlic cloves, minced |
2 leaves culantro, chopped or 1 tablespoon coarsely chopped cilantro |
1/2 lime, juice of |
Directions:
1. Grate mango using the large holes of a box grater and stir all ingredients together.
2. Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
3. Store in a tightly sealed glass jar in the refrigerator for up to a month.
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