Recipe - Fresh Mango Chutney

1 lg Ripe mango (400500gms)
1 sl (1 cm) fresh ginger root;
peeled and chopped
1 Fresh green chile pepper;
chopped (non ChileHeads
deseed pepper)
3 tablespoon Fresh coriander leaves
(cilantro)
1 pn Salt
3 tablespoon Greek style yoghurt

Peel mango and slice flesh away from the stone. Discard the stone and cut
the flesh into 2.5cm cubes. Put mango, ginger and chile pepper into blender
with coriander leaves and salt. Add the yoghurt and blend until smooth.
Transfer chutney to bowl, cover and place in fridge overnight to allow
flavours to blend before serving.

Makes 300ml.

Source: 'Sainsbury's Cooking with Garlic, Ginger and Chillies' Posted to
CHILEHEADS DIGEST V4 #022 by gcaselton@easynet.co.uk (Graeme Caselton
BSc(Open)) on Jul 18, 1997