Coriander and raw mango chutney is a spicy-tangy green chutney. Use it as a dip for snacks like Pakodas or Samosa. It can also be a spread in wraps and sandwiches. Alternatively, serve it as a side to any meal.
Served as an accompaniment with most Indian snacks and meals, it is almost a staple in most households
Ingredients
- 1 bunch fresh coriander leaves about 3 cups chopped
- 1 raw mango about 1 cup chopped
- 1 inch ginger
- 1 green chili
- salt to taste
- lemon juice
- 1 tsp black salt
- 1 tsp cumin seeds
Instructions
- Wash and roughly chop the coriander leaves. I would remove any particularly thick stem but otherwise the whole coriander stalk can be used in the chutney.
- Peel and cut the raw mango flesh. Remove the seed. Peel and roughly chop the ginger and cut the green chili into 3-4 pieces.
- In a mixer jar, add all the ingredients with ¼ cup water and blend until smooth.
- Serve freshly prepared chutney with any snack as a dip or use as a spread for sandwiches. Or store in an airtight jar. It can also be added to curries or served as an accompaniment in any Indian meal.
