Name: Tart Mango Salsa
Yield: Makes 1 to 1½ Cups; Serves 4
Cuisine: Asia
Ingredients: 1 teaspoon coriander seeds, toasted and ground; ¼ cup packed mint leaves; ½ teaspoon jaggery (palm or crude sugar) or brown sugar, or to taste; 2 green cayenne chiles, seeded and coarsely chopped; ¼ teaspoon salt, or to taste; 1 large unripe mango, peeled, pitted, and chopped (1 to 1½ cups); ½ cup packed coriander leaves and stems

Preparation info

Makes 1 to 1½ Cups ; Serves
4

Difficulty
Easy

Appears in

Mangoes & Curry Leaves

By Jeffrey Alford and Naomi Duguid

Published 2005

About

Mangoes can be tart or sweet or a combination, depending on how ripe they are and on their variety (see Glossary). This quick processor chutney is made from fresh herbs and hard green (unripe) mangoes, which are likely to be green on the outside but will usually have flesh that’s starting to ripen and so it’s pale yellow and slightly sweet. If your mangoes are green-fleshed, they will be more tart, and you will want to add another teaspoon of sugar.