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Categories:Viewed: 67 - Published at: 2 years ago
Ingredients
- 2 ripe mangoes, peeled, pitted, and finely diced
- 1 fresh hot red chile, seeded and minced
- 4 tsp canola or olive oil
- 2 tsp light brown sugar
- 2 tsp white wine vinegar
- 1/2 tsp ground coriander
- Salt and freshly ground black pepper
- 1 tbsp chopped mint
Method
- Combine the mangoes, chile, oil, brown sugar, white wine vinegar, and coriander in a small mixing bowl.
- Season with salt and pepper.
- Cover and refrigerate for at least 2 and up to 8 hours to develop the flavor.
- Just before serving, stir in the mint.
- Variation
- Mango-cilantro Sauce: Prepare the chutney through step Puree in a food processor with 1 tbsp desiccated coconut and 1 tbsp chopped fresh cilantro, and a little water if needed, until the mixture is the thickness of heavy cream.
- Serve at once, garnished with a few torn cilantro leaves.
- Serve the sauce with seared salmon.
