Recipe by WizzyTheStick
More like a salsa than a chutney this is served with Phoulourie ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Socca (Provencal Savory Chickpea Pancake) - Gluten-Free
Top Review by Sydney Mike
I know, I know, some will say that I totally destroyed this recipe, but I couldn't help myself ~ There's no way on this wonderful, fair earth that I'd use a pepper as hot as a scotch bonnet! So, I substituted just a hint of jalapeno! [Yeah, I'm a chicken! Well...cluck, cluck!] Anyway, I thought this mango chutney was a very fine addition to my growing collection of such sauces, & I LIKE IT! Thanks for sharing your recipe! [Tagged, made & reviewed as part of my 'Chutney' theme in My-3-Chefs]
- 1 large green mango, peeled
- 1⁄2 teaspoon salt (to taste)
- 1⁄2 scotch bonnet pepper, stemmed seeded and minced
- fresh ground black pepper, to taste
- 3 garlic cloves, minced
- 2 leaves culantro, chopped or 1 tablespoon coarsely chopped cilantro
- 1⁄2 lime, juice of
Directions See How It's Made
- Grate mango using the large holes of a box grater and stir all ingredients together.
- Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
- Store in a tightly sealed glass jar in the refrigerator for up to a month.