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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Vij's Mint Mango Chutney Recipe

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This recipe for Vij's Mint Mango Chutney is from Lam-Nelson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 oz mint leaves with stems
1/3 cup cilantro with stems
1-1/4 cups Alphonse mango pulp
1/3 cup coconut milk, stirred
1/8 cup white vinegar
1/2 tbsp salt
1 tbsp ground cumin
1/2 tsp turmeric
2 jalopeno peppers, chopped
1 tbsp chopped garlic
Directions:
Directions:
Wash mint and shake out excess water. Remove leaves and discard stems. Wash cilantro and chop it all, including the stems

In a food processor or blender, combine mint, cilantro (the leaves should still be wet from washing, but not dripping wet) and the remaining ingredients. If your food processor isn't large enough for all these ingredients, mix everything in a large mixing bowl first and then puree in batches. Puree until smooth - you will still see small bits of the mint leaves.

Transfer to a bowl and cover with plastic wrap. Chill in the refrigerator for at least an hour. Can be used right away. Will also keep in an airtight container refrigerated for up to 7 days or frozen for up to 3 months.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
Alphonse mango pulp can be bough at any Indian grocer. Is also used in the Mango Lassi recipe!

 

 

 

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