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Green Mango-Carrot Chutney With Ginger and Coriander

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“Sitting time is included in preparation time. This goes with anything, but it's also good as a side dish or salad. From Salsas, Sambals, Chutneys and Chowchows”
READY IN:
1hr
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Using the largest holes in your kitchen grater, shred the mangoes and the carrots.
  2. Mix together with the remaining ingredients in large bowl.
  3. Allow to stand, covered for about 1 hour before serving so the tastes mingle and mellow.
  4. This chutney will keep, covered and refrigerated, about 4 days.

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