Mint and Green Mango Chutney
Green mango and aromatic mint combine to delicious effect for this tart, refreshing Indian purée. Green Thai chiles lend a spicy note, while cumin and the garlic-like powder asafoetida give an earthy backbone to the condiment. Ingalls Photography
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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.

Mint and Green Mango Chutney Mint and Green Mango Chutney
**From SAVEUR Issue #167** 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.
Yield: makes 1 cup

Ingredients

  • 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

Instructions

  1. Purée all ingredients in a food processor until smooth.

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