There are many versions of cilantro chutney, some cooked some raw but this one is sweet and filled with fresh herb. Cilantro can be replaced with basil, mint or a combination of all three. It is best eaten the day it is made.
ingredients:
1 medium mango
½ cup honey or maple syrup
1 large bunch cilantro
½ teaspoon salt
1 tablespoon vegetable oil
½ teaspoon cumin seeds
2 teaspoon minced garlic
½ teaspoon chili powder
Juice from one lime
makes 2 cups
instructions:
Peel the mango and mince into ½ inch pieces – should be about 1 ½ -2 cups total. Discard the bottom 2-3 inches of the cilantro bunch and mince the rest into a chiffonade.
Combine the mango and cilantro with honey and salt.
In a small frying pan, heat up the oil and when the oil is just shy of smoking, add the cumin seeds. They will pop and sizzle and within two to three seconds add the garlic and turn the heat off next add the chili powder. Fold this into the mango cilantro mix.
Add the lime juice, toss and refrigerate until ready to use.
notes & variations
This chutney can also be made with peaches, pineapple, apricots or plums.
When heating the oil, be careful to not overheat it or the cumin seeds and chili will burn. If the oil has overheated, turn it off and let cool down for a minute or two and restart.
Any neutral oil like rice bran, grape-seed or sunflower will work. Olive is a stronger tasting oil but can also be used.
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