India
Corom Chatni (Indian Hot Mango Chutney)
A bright Indian chutney of firm mango, fresh chile, herbs, cayenne, and citrus juice, chilled briefly before serving.
This hot mango chutney is associated with the Coromandel Coast, where kitchens were shaped by Tamil, Andhra and Malay trading traditions, and it is the standard partner for dosas, idlis and plain rice. The heat comes from fresh chillies rather than from the mango, so the sugar and lime are what keep it in balance. Fruit picked under-ripe is the usual choice, since it holds its shape while the flavours mingle during the resting period.
Ingredients
- Firm, almost-ripe mango1
- Fresh red or green chile, stemmed, seeded, and chopped1
- Chopped cilantro or mint1 tsp
- Salt1 tsp
- Cayenne pepper0.1 tsp
- Fresh orange juice, or a mixture of orange and lime juice2.5 tbsp
Directions
- 1
Set the mango on its side and carefully cut off both cheeks as close to the stone as possible.
- 2
Place each cheek skin-side down and score the flesh into a 1/2-inch lattice without cutting through the skin.
- 3
Hold a mango cheek securely and push the skin upward to turn the scored cubes outward.
- 4
Carefully slice the mango cubes away from the skin with a sharp knife.
- 5
Transfer the mango cubes to a small bowl.
- 6
Wearing gloves for the fresh chile, add it with the cilantro or mint, cayenne, citrus juice, and salt; stir gently to combine and avoid touching your face or eyes.
- 7
Cover and marinate in the refrigerator for 1–2 hours before serving.
Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.