I had tons of cilantro sitting at home, and mangos that were two days away from spoiling. So, I decided to combine the two (as is done many times), but decided to add just a little "Indian" to it. I ended up drizzling the chutney on pan seared scallops, and it was absolutely delicious. The sweetness of the mango and the fresh flavors of the cilantro are wonderful and therefore this chutney could be used with any seafood or as a dip and even as a sandwich spread. - Shalini
Core Ingredients and Flavorings -
1 tsp black pepper
1/2 tsp cayenne pepper
1 cup chopped cilantro
Secondary Ingredients and Flavorings -
1 tbs Black Salt
Other Ingredients -
1 cup chopped mango
2 tbs rice vinegar
Combine all ingredients in a blender and blend for about 2 minutes or until the mixture has a relatively smooth consistency.
Store in the refrigerator for up to 2 weeks.