Mango Chutney

• 3 lb. hard, green (unripe) mangoes, preferably a fleshy type
• 2 tablespoons salt

Peel the mangoes and cut the flesh off the seeds into pieces about l-by-2 inches. Mix with the salt and set aside for 2 hours. Pick the shell off the tamarinds, or use tamarind pulp, if available. Cover with 6 tablespoons boiling water, allow to stand for about half an hour then force the pulp through a sieve. Discard the seeds. Drain the mangoes thoroughly, discard liquid and put into a large,