Mapilla green mango chutney (Manga chutney)

Green mangoes are commonly used in cuisines all over India. They are used as a sour agent, adding tartness to the dish. They are prized because they are seasonal, and when they are in season, they are used abundantly in curries, stir-fries, salads, and chutneys.

This is a delicate chutney and one that is delicious. The combination of coconut and green mangoes is lovely, the coconut's sweetness balancing the mangoes' tartness. The chillies add the pop, and the garlic adds the needed earthiness. If you find that the green mangoes you use are too tart, add a touch more sugar to balance the flavours. Serve this as a condiment with dosas or as a side for the main meal. It can also be used as a flavour burst in sandwiches and burgers.

This cookbook is the authority on cuisine from the Mapilla community in Kerala. It is for those of us who love specialised regional cuisines made in an authentic style. The dishes are genuine, and the recipes are quite simple but pop with flavour and the people's style. Ummi Abdulla is regarded by most as the doyen of this cuisine, and this book highlights her skill and knowledge of this food.

 For more recipes from this cookbook, click here.

Ingredients:

1 green mango, peeled, seeded and cubed (about 1 cup in volume)

1/2 cup grated coconut

1-2 fresh red chillies, or to taste

3-4 tablespoons water

2 cloves of garlic

Salt, to taste

Sugar, as needed

Green mango bits, to garnish

Add all the ingredients to a small blender and purée to a coarse paste. Add just enough water to keep the ingredients spinning in the blender; this is not a watery chutney. Taste for salt. If you find the chutney too sour, balance the flavour with a touch of sugar.

Allow to sit for 2 hours for the flavours to come together.

Serve as a condiment at room temperature.