Mint and Green Mango Chutney

Green, unripe mangoes, or khatte am, puréed with aromatic mint make a tart, refreshing condiment that's a cooling counterpoint to all sorts of Indian dishes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Serves
makes 1 cup

Green mango and aromatic mint combine to delicious effect for this tart, refreshing Indian purée. Green Thai chiles lend a spicy note, while cumin and the garlic-like powder asafoetida give an earthy backbone to the condiment.

Ingredients

2 cups packed mint leaves
½ tsp. ground cumin
¼ tsp. asafoetida
2 small green Thai chiles or 1 serrano, stemmed
1 small green, unripe mango, peeled, pitted, and thinly sliced
Kosher salt, to taste

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Instructions

Step 1

Purée all ingredients in a food processor until smooth.

Purée all ingredients in a food processor until smooth.

Mint and Green Mango Chutney

Serves
makes 1 cup

INGALLS PHOTOGRAPHY

Green, unripe mangoes, or khatte am, puréed with aromatic mint make a tart, refreshing condiment that's a cooling counterpoint to all sorts of Indian dishes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.

Ingredients

2 cups packed mint leaves
½ tsp. ground cumin
¼ tsp. asafoetida
2 small green Thai chiles or 1 serrano, stemmed
1 small green, unripe mango, peeled, pitted, and thinly sliced
Kosher salt, to taste

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AD

Instructions

Step 1

Purée all ingredients in a food processor until smooth.

Purée all ingredients in a food processor until smooth.

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