Shredded Mango and Coconut Chutney

I prepared this chunky chutney in preparation for a rice salad that I will be sharing soon for No Croutons Required. There is still time to submit your rice salad or soup as the deadline is the 20th of this month.

I adapted this lovely chutney from my much loved copy of Yamuna Devi's Lord Krishna's Cuisine, a most extensive collection of traditional Indian recipes that are easily accessible to cooks around the world. Serve with soups, dals, flatbreads, or whatever strikes your fancy. Easy to prepare, especially if you have a sous chef helping out with the mangos and chilies, this chutney is sure to become a staple in your kitchen.

Shredded Mango and Coconut Chutney

2 mangos, peeled and shredded
1/3 cup of coconut
2 tablespoons of diced dried apricots
1 tablespoon of fresh orange juice
1 tablespoon of fresh lime juice
1 teaspoon of sea salt
1/2 teaspoon of cayenne
1/2 teaspoon of paprika
2 green chilies, seeded and finely chopped
2 tablespoons of sesame oil, or a mixture of butter and oil
1 teaspoon of black mustard seeds
1/4 cup of fresh coriander, finely chopped

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 saucepan over medium heat. When hot, add the mustard seeds and stir and fry until they turn gray and begin to splutter and pop. Pour into the chutney and stir in the coriander.

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

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Neroli by Brian Eno