Directions: Wash raw mango in running water. Peel and cut it into small chunks and discard its stone. Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar. Grind them until medium coarse paste. Add coriander leaves and 1 tablespoon water; grind to a smooth paste.. Most chutneys are like sweet-sour jams, salty and spicy, that are served as condiments with dishes. This recipe is perhaps the most popular: green mango chutney, which is not hard to make, making it particularly popular with residents of Reunion (and others) wishing to add a new twist to their range of Creole flavors.
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Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. You need 1/2 cup of chopped flesh. Wash the cilantro and mint leaves. You will need 3 cups of cilantro (packed) and 1 cup of mint (packed). Chop 2-3 green chilies and a 2-inch piece of ginger and peel 1-2 garlic cloves. Add.. Peel the mangoes and chopped it finely. Blend in the blender chilies, mangoes, mint, coriander leaves, garlic with cumin and salt. Heat the oil in the pan. Add the remaining mustard seeds and curry leaves and fry until all the seeds have popped, then stil into the chutney. Add salt to taste.
