4 green mangoes
1/2 fresh coconut grated
2 tsp dry roasted cumin, powdered
6-8 cloves dry garlic grated
1 cup finely chopped coriander/fresh mint
1 tsp sugar
Salt to taste
Roughly chop the green mango along with the skin into small pieces. Discard the seed. Put the mango into a mixer grinder and add the above ingredients a little at a time. Grind to a smooth paste. Adjust the salt to taste. This recipe requires no water and can be stored in the fridge upto 2 weeks. Enjoy this fresh, raw chutney with your everyday Indian fare, dosas, parathas, curries and more.
Note: It makes excellent as a sandwich base too. Layer with fresh tomato, cucumber, lettuce, cold cuts. Enjoy with a steaming hot cup of lemongrass tea.