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
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
**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
- Purée all ingredients in a food processor until smooth.
