Corom chatni — Fresh mango chutney with hot chillies
Yield: ca. 12 oz. (350 ml)
- 1 firm, almost-ripe mango
- 1 fresh chilli pepper, red or green, stemmed, slit lengthwise, seeded and chopped (see note).
- 1 tsp. cilantro or mint, chopped
- 1 tsp. salt
- ⅛ tsp. cayenne pepper
- 2 or 3 Tbs. fresh orange juice, or a mixture of orange and lime juice
- Place the mango on one side on a work surface and make a slit in the tip across its width with a sharp knife. Then hold the mango upright on its stem end, on the work surface, and carefully slice the flesh, with the skin attached, off one side of the stone, as close to it as possible. Then turn it the other way and cut off the flesh from the other side of the stone.
- Place each mango half, skin-side down, on the work surface, and cut lines through the flesh down to the skin in a lattice pattern so that you end up with a checker-board pattern with ½-inch squares.
- Grasp the mango half with both your hands, skin down and your two thumbs on the flesh and your four fingers of each hand underneath on the skin. Now turn the skin inside out by pushing the skin inwards with your four fingers of each hand while pushing the two sides downward with your two thumbs.
- You will now have the skin of the mango with cubes of flesh attached which can be easily cut off with a sharp knife.
- Place the mango in a small bowl.
- Add the chilli, cilantro, cayenne, orange/lime juice and salt and mix gently with a tablespoon.
- Leave to marinate in the refrigerator for 1 or 2 hours before serving.
- Caution: Wear rubber gloves when working with chilli peppers and take care not to touch your eyes or face while handling them.