Puréed Fresh Mango-Ginger Chutney: The Best Puréed Fresh Mango-Ginger Chutney Recipe from Cook'n

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	Puréed Fresh Mango-Ginger Chutney

(Pakkae Aam ki Chutni)
Category: Puréed Fruit Chutneys, Vegan
Makes about 1 1/2 cups
A textured mash of ripe mangoes and fresh ginger makes for a delicate salsa-like sauce that is as lovely with grilled foods and sautéed fish fillets as it is over salads and steamed vegetables.
Buy fragrant, ripe mangoes that "give" slightly to gentle pressure when held in your hand, (don't poke with your finger or you could damage the flesh). Canned mango pulp from Indian markets is a very good substitute. Use 1 cup of canned mango pulp (preferably the Alphonso variety of mango) in place of each large mango.

Print this Recipe

   3 large ripe mangos (about 3/4 pound each), washed and wiped dry
   2 tablespoons peeled and minced fresh ginger
   1/4 cup fresh lime juice or lemon juice
   1/4 cup finely chopped fresh cilantro, including stem
   1 to 2 fresh green chili peppers, such as serrano, minced with seeds
   1/2 teaspoon salt, or to taste
   Freshly ground black pepper

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1. With a knife, peel the mango, then coarsely cut the fruit around the center seed. Place the mango pieces in a large serving bowl and mash with a fork to make the fruit as smooth as possible.

2. Mix in all the remaining ingredients. Garnish with black pepper and serve immediately, refrigerate up to 1 week.

VARIATION: Mix in 1/2 cup yogurt, or substitute peaches, plums, nectarines, pineapples, and other soft fruits for the mangoes.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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