Fresh Mango Chutney with Coconut

Appetizers
Barbecue - Grilling
Beans - Grains
Breads - Biscuits
Candy - Snacks
Canning
Casseroles
Cookies - Brownies
Crock pot
Desserts
Drinks
Ethnic Dishes
Eggs - Dairy
Fruits
Garlic
Holiday Favorites
Low Carb
Meat Dishes
Pancakes - Muffins
Pasta
Pies - Pastries
Pizza
Salads
Sandwiches
Sauces - Marinades
Seafood - Fish
Side Dishes
Soups - Stews
Vegetables
Vegetarian

Print as:
3x5 Recipe Card
4x6 Recipe Card
Full Page

Home > Sauces - Marinades > Chutney

Fresh Mango Chutney with Coconut

Yields: 1+1/2 cups (375 ml)

Ingredients:

2 firm, slightly under ripe mangoes
2 Tbs (30 ml) frozen or fresh grated coconut (unsweetened)
Tbs (30 ml) finely chopped fresh cilantro (fresh coriander, Chinese parsley)
1 Tbs (15 ml) finely chopped fresh ginger root
1 tsp (5 ml) salt 1/8 tsp (0.5 ml) cayenne pepper, or to taste

Peel the mangoes and remove the flesh from the seeds, discarding the seeds. Combine all ingredients in a small bowl and stir gently to mix. Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours.

Book Store
Bulletin Boards
Channel
Chat
Conversions
Dictionary
Hints and Tips
Kitchen Necessities
Product Reviews
Spices & Herbs
Substitutions
Techniques

Buy Ads Now
Awards Gallery
Best of the Web
Feedback
Guest Book
Privacy Policy