Shredded Mango and Coconut Chutney

Attractive and almost uncooked, this bold and assertive mango chutney is layered with intriguing sweet, tart and peppery flavors from coconut, orange and lime juices, dried fruits, fresh chilies and cilantro … and, of course, there's the sweet and tangy star of the chutney, fresh ripe red mangoes. I prepared this easy-to-make chunky chutney in preparation for a rice salad, but you can enjoy it with almost any other Indian meal, especially if there are other bold and assertive flavors on the plate. It's really very tasty on its own, too!

Shredded Mango and Coconut Chutney

Recipe by Lisa Turner Cuisine: Indian Published on January 16, 2011 Bold, almost raw chutney with layers of sweet, tart and peppery flavors — great for serving with other assertive tasting foods Preparation: 15 minutes Print this recipe Ingredients: 2 ripe red mangos, peeled and shredded 1/3 cup dried shredded unsweetened coconut 2 tablespoons diced dried apricots 1 tablespoon fresh orange juice 1 tablespoon fresh lime juice 1 teaspoon sea salt 1/2 teaspoon cayenne 1/2 teaspoon paprika 2 green chilies, seeded and finely chopped 2 tablespoons sesame oil 1 teaspoon brown mustard seeds 1/4 cup fresh cilantro, finely chopped Instructions: In a large bowl, combine the mangos, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour. Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro. Serve right away or refrigerate and use within 1 day. Stir again before serving. Makes 1 1/2 cups

More chutney recipes from my vegetarian kitchen:
Fresh Tomato Chutney
Toasted Fresh Coconut and Tomato Chutney
Cashew Chutney
Fresh Coriander Chutney