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Mangoes & Curry Leaves

Culinary Travels Through the Great Subcontinent

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Ingredients (9)

  • About 2 cups coriander leaves and stems
  • 6 green cayenne chiles, coarsely chopped (see headnote)
  • 6 to 10 medium garlic cloves, chopped
  • 2 teaspoons minced ginger or ginger mashed to a paste
  • About 1 cup fresh or frozen grated coconut
  • 1 teaspoon cumin seeds
  • About 3 tablespoons fresh lime juice, or substitute lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon salt, or to taste
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Nutritional Information
  • Calories103
  • Fat7.05g
  • Saturated fat5.97g
  • Trans fat
  • Carbs10.15g
  • Fiber2.71g
  • Sugar4.31g
  • Protein1.93g
  • Cholesterol
  • Sodium179.24mg
  • Nutritional Analysis per serving (4 servings) Powered by

The fresh flavors in this chutney are a treat. Use it to stuff a whole fish, or as a condiment for grilled fish or grilled chicken, or as a simple topping for rice. If you use the six green chiles called for, the sauce is quite hot, though the coconut softens the impact of the chiles. Traditionally the chutney is made using a mortar and a pestle, but this is one case where a food processor is not only easier, but also does just as good a job of reducing the ingredients to a salsa texture.


  1. 1Place the coriander, chiles, garlic, and ginger in a food processor and process to a paste. Add the coconut and process to incorporate. Transfer to a bowl.
  2. 2Briefly grind the cumin seeds with a mortar and a pestle or a spice/coffee grinder, not to a powder but to crush them a little, then add to the chile mixture. Stir in the lime (or lemon) juice, sugar, and salt, then taste for salt and adjust as necessary. Serve or use immediately, or refrigerate, covered, until ready to serve. The chutney will keep for about 4 days in a well-sealed container in the refrigerator.
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