Sweet tart unripe mango blends with the fresh mint and the earthy garlic in this salsa. It also speaks everything about the summer time.Summer in indeed upon us, but a very pleasant one so far. The overcast sky, cool drizzles and soft rays of the sun have made it the most unusual Texas summer.
The mint has overgrown in the yard – quite uncontrolled but very pleasant when we sit outside and relax. The fresh aroma dances with the breeze all around us.
Two years back I had bookmarked this recipe from Shulie’s blog. Some recipes just reach out to me with urgency. This was one of them. I could fully realize the flavors as I was reading the ingredient list.
Such a shame that it took me two years to make it. But never too late. If you love a good summer salsa do not wait for long like I did. Go ahead and make this right away and you will not regret.
Last weekend when we had some friends come over and I arranged for a Tapas style meal spread, I had decided to make this as a part of the condiments we had with the chips, bread, crackers, and also kebabs.
The salsa/chutney tastes even better a few days later, as it sits and the flavors infuse.
Green Mango, Mint and Garlic Chutney/Salsa
Ingredients: (makes approx. 1.5 cups)
(adapted from Food Wanderings)
- 1 raw/unripe green mango, peeled. sliced and pit removed**
- 1 green hot chili (more or less to taste)
- 1 teaspoon crushed red pepper (or more or less to taste)
- 1.5 tablespoon garlic cloves, chopped
- 3/4 cup (8 oz by volume) of loosely packed fresh coriander/cilantro
- 1/2 cup loosely packed fresh mint leaves
- 1 teaspoon sugar (optional, I had to add the sugar as the mango was very tart)
- salt to taste
**Note: If you prefer it to be less tart and more on the sweet side, use a mango which has just started to ripen. The flesh will be pale yellow in color, but the texture will be still firm.
Peel mango with the peeler or knife until there is no green peel left. If the pit is tender, you will be able to slice the mango in half. If not you will have to slice around it. Remove pit.
Wash the greens well.
Put all the other ingredients along with the sliced mango in a food processor and process (while scraping the sides of the jar in between) until the consistency looks coarse and minced. Adjust salt and sugar to balance the taste.
Serve chilled as a salsa, dip, chutney or any condiment.
Difficulty Level: Very Easy
Serves/makes: 1.5 cups
Serves as a chutney, salsa, dip, side or any way you want to have it.
- Aam Murabba/Green Mango Relish
- Sweet and Spicy Green Mango Chutney
- Spiced Strawberry Chutney
- Salsa Roja
- Aamer Ombol – Chilled Green Mango Soup or Cooler
- Preserved Figs with Spices and Rose Petals
- Sweet & Spicy Fruit Chutney – Spread the Warmth
- Aam Panna/Green Mango and Mint Cooler
- Anarosher Chutney – Indian Spiced Pineapple Chutney
- Apricot Jalapeno Chutney
- Mint & Coriander Chutney- Green Chutney
- Nectarine Preserve
- Pickled Chili Peppers
- Plum Applesauce