Rougail de Mangues Vertes

• 2 hard, green (unripe) mangoes, weighing 1 lb. each
• 2 teaspoons grated oni

Peel the mangoes, chop flesh coarsely and put through a sieve. Add the grated onion, hot pepper, salt and pepper to taste, and the oil. Garnish with parsley.

In the past this fresh chutney was served as an hors d’œuvre. It is also good with curry, or fish, or with meat, especially cold meat.