PURéED GREEN MANGO CHUTNEYS

Puréed Green Mango Chutneys image

Number Of Ingredients 12

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2 large unripe green mangos (about 3/4 pound each), washed and wiped dry
3 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
4 scallion, coarsely chopped
15 to 20 fresh curry leaves
1/2 teaspoon salt, or to taste
1 to 2 teaspoon sugar (optional)
1 tablespoon peanut oil
2 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida

Steps:

1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into 1/2- to 1-inch pieces. Place the mango pieces and the ginger, green chili peppers, scallions, curry leaves, and salt in a food processor or a blender, and process until minced. Remove to a serving bowl. Add some of the sugar if the chutney seems to tart.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the fenugreek seeds and asafoetida, stir 30 seconds, then add this seasoning mixture to the chutney, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves