Fresh mango chutney (corom chatni)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Slightly underripe mango |
| 1 | Fresh jalapeno; sliced into thin rings | |
| 1 | tablespoon | Finely chopped cilantro |
| 1 | tablespoon | Salt ???; (that's what was printed, but I can't imagine that it's the right amount) |
| ⅛ | teaspoon | Ground cayenne pepper |
Directions
by Mimi Rippee
Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.
(If this makes 3 servings - she didn't say - it would be 51 calories, 2 cff, 13.1g carbs, 0.7g protein, 2327mg. sodium!) Using 1/2t salt cuts it down to a more reasonable 390mg.
Posted to fatfree digest by RubyTues59<RubyTues59@...> on Apr 28, 1998
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