Cilantro Mint Mango Chutney
Posted by fourclankitchen on May 21, 2010
I have got cilantro and mint coming out my ears. Also, I had an overripe Ataulfo mango, not ripe enough to stick in the compost bin and not good enough to eat. So I made a mint-cilantro chutney/dip with this mango. It is a cross between the Indian mint chutney (some versions of which call for a raw mango) and a mint-mango salsa that I ate at my student’s wedding last year.
This dip is wonderful eaten with naan or any flat bread, as an accompaniment to an Indian or Mexican meal or a a spread on a sandwich. You also throw in a spoon or two into a soup and totally transform it your soup. So here goes:
2.5 cups of mint leaves (I used spearmint), stemmed.
2 cups of cilantro leaves (no need to remove the delicate stems)
1 ataulfo mango, peeled, seeded and roughly sliced (any other mango with a low fiber content will also do: e.g., Manilla and Keitt)
4 medium cloves of garlic
½ cup sweet onions, coarsely chopped or quartered
1 ½ “ ginger, peeled and crudely chopped
1 small bird pepper, stemmed (optional, if you don’t like the heat)
3-4 sprigs of chives if you have it
2 small limes (adjust according to your taste)
Salt (to taste).
Rinse the mint and cilantro leaves and shake off excess water. Add all ingredients, except limes and whir in the food processor till you get a smooth puree. Remove from food processor, add the juice of 1 lime, taste and adjust the salt and tartness. Add the juice of the remaining lime if you like it more tart. Serve as suggested above. We had it this weekend for lunch with naan and thinly sliced radishes, carrots and Dubliner’s Cheese from the Farmer’s market. It was perfect.