Mint and Green Mango Chutney
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.
Yield: makes 1 cup
- 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.
MORE TO READ
Sweet Caraway Scones with Salted Butter and Figs
An unexpected trio of ingredients sings in harmony in this simple fruit pastry.
Roasted Heart of Palm with Romesco Sauce
Toasted almonds elevate the nuttiness of this delicate vegetable.