A sweet chutney to complement spicy Indian curries, but particularly lovely with grilled fish. The advantage to making this chutney yourself is that you can adjust the amount of sweetness and heat. Jaggery is an unrefined sugar, varying from golden to dark brown, usually made from the sap of palm trees but also from sugar cane. It has a buttery and caramel- and molasses-like flavour. They’re usually sold in blocks, and readily available at the Indian grocery store.
Makes 1 1/2 cups (375 mL)
Ingredients
- 2 ripe mangoes, peeled and cut into 1/4-inch (6 mm) dice
- Juice of 1 lime
- 1 cup (250 ml) dried unsweetened coconut flakes
- 1 to 2 red bird’s eye chilies
- Grated jaggery, brown sugar, or palm sugar, to taste
- 1/2 cup (125 mL) freshly chopped cilantro leaves (optional)
Directions
- In a bowl, combine the mangoes, lime juice, coconut, and chilies. Season with jaggery (or brown sugar or palm sugar) and salt to taste. Add cilantro, if using. Mix and serve.