Prep 15 mins
Cook 0 mins
Found this recipe on CaribSeek recipes...by Dave DeWitt and Mary Jane Wilan One evening at Marie Permenter's house, with Scotch-and-coconut water cocktails in hand, we started discussing the versatility of mangoes. Marie dashed into the kitchen and proceeded to whip up the following chutney for us to taste. Because of the ingredients, one would think that the taste is overwhelming. But quite the contrary; it is delicate and can be used as a dip for chips (plantain chips work well), vegetables, or crackers. Posting for Zaar World Tour 5.
- 1 head garlic, peeled, pureed in a blender
- 4 green mangoes, peeled, pits removed, and coarsely diced
- 1 tablespoon sugar
- 1 dash salt
- 1⁄4 cup fresh cilantro
- 1 sprig spanish thyme
- 1 teaspoon thyme and 1/2 teaspoon Greek oregano
- Combine all ingredients with the garlic in the blender and blend until the mixture is very fine and almost runny. Serve immediately or cover and refrigerate for later use. Bring to room temperature before serving.