August 07, 2017
This is a fresh chutney and will taste best the day it’s made.
Makes 3 1/2 cups
1 ripe mango, chilled (1 cup chopped)
1 chilled medium sized heirloom tomato (2 cups chopped)
2 tablespoons finely chopped mint
1 teaspoon sea salt
1/2 cup diced red onions
1 teaspoon chile powder
2 tablespoons olive oil
1 teaspoon cumin seeds
Gently toss the mango, tomato, mint and salt in a bowl. Sprinkle the chile powder on top, do not mix.
In a small fry pan, heat the oil and pop the cumin seeds. Add the diced red onions and cook for 2 to 3 minutes or until the onions are translucent.
Immediately add this to the mango mix, making sure the hot oil hits the chile powder.
Toss gently again and refrigerate until ready to use.
Try mustard seeds instead of cumin seeds.
Use cilantro instead of mint.
Add peanuts for a nutty crunch.
December 02, 2022