Description
Fresh, tangy and easy mango coriander chutney. It’s great to serve with snacks. Can be pre-made and stored for a week in fridge.
Ingredients
- 3 Tablespoons Diced Raw Mango
- ½ cups Dried Coriander
- 1 whole Green Chili, Stem And Seeds Removed
- 2 cloves Garlic
- 1 Tablespoon Dry Mango Powder (optional)
- ½ teaspoons Sugar
- 1 teaspoon Red Chili Powder
- 2 teaspoons Salt
- 4 Tablespoons Water
Preparation
Add all of the above mentioned ingredients into the bowl of your blender or food processor and blend to a smooth paste. It should be a thick consistency.
Serve fresh or store in a jar and refrigerate for a week.
* I’m using dry mango powder as it makes the chutney slightly more tangy. However you may omit it completely or use 1 tablespoon of lemon juice in its place.
