MENU
 
 
 
 

  • Green Mango Carrot Chutney With Ginger And Coriander

    0 votes
    Green Mango Carrot Chutney With Ginger And Coriander
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 x Green mangos, peeled & sliced off the pit
    • 1 lrg Carrot, peeled & the ends trimmed
    • 1 Tbsp. Fresh ginger, chopped
    • 1 tsp Garlic, chopped
    • 1/2 c. Red wine vinegar
    • 3 Tbsp. Molasses
    • 1 Tbsp. Coriander seed, crushed
    • 2 Tbsp. Lime juice, (about 1 lime) Salt & freshly cracked pepper, to taste

    Directions

    1. Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow.
    2. Makes about 3 1/2 c.. This chutney will keep, covered and refrigerated, about 4 days. NOTESWhile we usually think of chutneys as being cooked, they can also be raw.
    3. In tropical climates, mangoes and similar fruits are used as vegetables when green and as fruits when they are ripe. Here, the firmness and slight tartness of the green mangoes give this chutney a distinctive texture and taste. This one can go with anything, but it's just as good by itself as a side dish/salad kind of thang. By [email protected] on Apr 06, 1997

    Similar Recipes

    Leave a review or comment