Mango chutney, cold pureed

Ingredients for 4 servings:

• 1 m.-sized mango(s) ripe but still firm
• 2 chili peppers (Thai chilies), pitted
• 1 m.-sized onion(s)
• 25 g ginger
• 2 garlic cloves
• 50 ml rice vinegar
• 1 tsp salt
• e.g. mint

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Fresh and spicy side dish to Indian meat and vegetable dishes

Peel the mango and remove the pit. Peel and slice the ginger. Roughly chop the garlic cloves. You can remove the seeds from the chili peppers if you don’t want them too spicy. Then add the ingredients one at a time to the blender, adding just enough rice vinegar each time until the mixture separates from the blender jar. Finally, puree the pulp. Add a little mint if desired. This preparation method makes this chutney taste fruitier and fresher than a cooked one. It goes well with Indian dishes. It can be kept in the refrigerator for one to two days.