Green Mango-Carrot Chutney With Ginger and Coriander

Sitting time is included in preparation time. This goes with anything, but it's also good as a side dish or salad. From Salsas, Sambals, Chutneys and Chowchows

• Ready In: 1 hr
• Yields: 3 1/2 cups

Ingredients

• 3  green mangoes, peeled and sliced off the pit
• 1  large carrot, peeled and the ends trimmed off
• 1  tablespoon  minced fresh ginger
• 1  teaspoon  minced garlic
• 1⁄2 cup red wine vinegar
• 3  tablespoons molasses
• 1  tablespoon  coriander seed, crushed
• 2  tablespoons lime juice (about 1 lime)
•  salt
•  freshly cracked black pepper

Directions

1. Using the largest holes in your kitchen grater, shred the mangoes and the carrots.
2. Mix together with the remaining ingredients in large bowl.
3. Allow to stand, covered for about 1 hour before serving so the tastes mingle and mellow.
4. This chutney will keep, covered and refrigerated, about 4 days.