Ingredients Jump to Instructions ↓

  1. 6 Serrano chiles - stemmed and seeded, minced

  2. 6 Green or ripe mangoes - peeled, cut in (large) small

  3. 1 teaspoon 5ml Fenugreek seeds

  4. 2 tablespoons 30ml Vegetable oil

  5. 1 tablespoon 15ml Mustard seeds

  6. 1 teaspoon 5ml Turmeric powder

  7. Salt to taste

Instructions Jump to Ingredients ↑

  1. Using a mortar and pestle, make a paste of the chiles and mangoes. Or coarse-grind them in a food processor.

  2. Crush the fenugreek seeds into a coarse powder and add it to the chile-mango paste.

  3. Heat the oil in a skillet and add the mustard seeds. When they begin to pop, add the paste, turmeric, and salt. Simmer for a few minutes, remove from the heat, and cool.

  4. Yield: 2 to 3 cups Heat Scale: Hot We thank our friend Arthur Pais for this recipe. Arthur, born and raised in Madras, India, knows his region and certainly knows his food. Madras is known for its fiery food and its excellent cuisine, and Arthur says that every home has at least two varieties of chile preserves in the pantry at all times. "Over many front doors hangs a string of green chiles to ward off the evil eye," he wrote in Chile Pepper magazine.

  5. This chutney is an excellent accompaniment to curries.

  6. Hot and Spicy and Meatless by Dave DeWitt, Mary Jane Wilan, and Melissa T. Stock


Send feedback