4 cups shredded Mango
¼ cup finely chopped Cilantro/Culantro
2 tsp crushed Garlic
2 tsp ground & roasted Cumin/Geera
Himalayan Pink Salt
This is a variation of a Mango Chutney recipe that my Grammy used to make. It is a fairly simple recipe, that relies on the integrity ( in this case, freshness) of each ingredient. It can be difficult to get really green mangoes ( unripe, tart) in Bellingham, Washington, quite often I opt for using half ripen mangoes which are firm enough to be shredded. The half ripen state of the mango, allows for a contrast in flavours of both sweet and sour which works well with the flavours of all the others ingredients when mixed together. This recipe also calls for cilantro or culantro, do use whichever is readily available. I purchase whole cumin seeds, & slow roast them in a non stick skillet until the seeds have changed colour to an almost dark brown. The seeds are allowed to cool then they are grounded ( I use a coffee grinder which I have reserved for grinding savoury spices). You will notice that the smells of roasted cumin seeds are extremely pungent, the taste will also be a whole lot more flavourful than the unroasted seeds.
Add the shredded mango to a dish, on top of which you add the cilantro/culantro, garlic, hot pepper, salt, black pepper & cumin. Heat oil in a skillet, when oil is sizzling hot, add to the top of ingredients and quickly mix. Adjust salt & pepper to taste & you’re ready to serve.