Serves: 5
Total Calories: 4
1. With a knife, peel the mango, then coarsely cut the fruit around the center seed. Place the mango pieces in a large serving bowl and mash with a fork to make the fruit as smooth as possible.
2. Mix in all the remaining ingredients. Garnish with black pepper and serve immediately, refrigerate up to 1 week.
VARIATION: Mix in 1/2 cup yogurt, or substitute peaches, plums, nectarines, pineapples, and other soft fruits for the mangoes.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Puréed Fresh Mango-Ginger Chutney recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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