Ingredients with Measurements:
- 1 ripe mango, peeled and diced
- 1/2 cup unsweetened shredded coconut
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped red onion
- 1 tablespoon minced ginger
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon coriander
- 1/4 teaspoon turmeric
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, combine the mango, shredded coconut, cilantro, red onion, ginger, lime juice, honey, salt, cumin, coriander, turmeric, cayenne pepper, and water.
2. Blend until smooth, scraping down the sides as needed.
3. Transfer the chutney to a serving bowl.
4. Cover and refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 0 minutes
Temperature:
- Serve chilled
Serving size:
- Makes about 1 cup of chutney
- Serving size: 2 tablespoons
Nutritional information:
- Calories: 45
- Fat: 2g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- If fresh mango is not available, you can use frozen mango chunks.
- If you don't have fresh cilantro, you can use fresh parsley instead.
- If you don't have red onion, you can use white or yellow onion.
- If you don't have fresh ginger, you can use 1/2 teaspoon of ground ginger instead.
- If you don't have honey, you can use maple syrup or agave nectar.
Variations:
- For a spicier chutney, add more cayenne pepper.
- For a milder chutney, omit the cayenne pepper.
- For a sweeter chutney, add more honey or maple syrup.
- For a tangier chutney, add more lime juice.
Tips and tricks:
- This chutney can be made ahead of time and stored in the refrigerator for up to 3 days.
- Serve this chutney with grilled chicken, fish, or shrimp.
- This chutney can also be used as a dip for vegetables or pita chips.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This chutney is served chilled and does not need to be reheated.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon for easy serving.
- Garnish the chutney with a sprig of fresh cilantro or a slice of lime.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Grilled chicken
- Grilled fish
- Grilled shrimp
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the chutney is too thick, add more water a tablespoon at a time until it reaches the desired consistency.
- If the chutney is too thin, add more shredded coconut or mango chunks and blend again.
Food safety advice:
- Make sure to wash all produce before using.
- Store the chutney in the refrigerator and discard any leftovers after 3 days.
Food history:
- Chutney originated in India and is a condiment made from a mixture of fruits, vegetables, spices, and vinegar or lemon juice.
Flavor profiles:
- Sweet
- Tangy
- Spicy
- Coconutty
Serving suggestions:
- Serve the chutney as a condiment with grilled meats or as a dip for vegetables or pita chips.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Indian
Taste: Sweet, Tangy, Spicy, Coconutty, Mango, Mango-Flavored