Fresh Mango Chutney With Coconut

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Fresh Mango Chutney With Coconut

 

2 medium firm, but under ripe mangoes, 1 lb. each

1 tablespoon peeled fresh coconut, finely chopped

2 tablespoons fresh coriander, finely chopped

1 tablespoon fresh ginger root, finely chopped

1 teaspoon salt

1/8 teaspoon ground hot red pepper

 

Yield: about 1 1/2 cups With a small, sharp knife or a vegetable parer with a

rotary blade, peel the mangoes completely. Cut the flesh away from the seed.

Discard the seed and cut the flesh into 1/2-inch cubes.

Place the mangoes in a serving bowl and add the coconut, coriander, ginger,

salt and red pepper, tossing the ingredients gently with a spoon until they are

thoroughly combined. Serve at once, or cover tightly and store in the

refrigerator for no more than 8 hours before serving.

 

 

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