Green, unripe mangoes, or khatte am, puréed with aromatic mint make a tart, refreshing condiment that’s a cooling counterpoint to all sorts of Indian dishes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.
- 2 cups packed mint leaves
- ½ tsp. ground cumin
- ¼ tsp. asafoetida
- 2 small green Thai chiles or 1 serrano, stemmed
- 1 small green, unripe mango, peeled, pitted, and thinly sliced
- Kosher salt, to taste
- Purée all ingredients in a food processor until smooth.