Fresh Mango Chutney With Coconut

Course : Curry
Serves: 1
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2 medium firm -- but under ripe mangoes (1 lb each)
1 tablespoon peeled fresh coconut -- , finely chopped
2 tablespoons fresh coriander -- , finely chopped
1 tablespoon fresh ginger root -- , finely chopped
1 teaspoon salt
1/8 teaspoon ground hot red pepper

Preparation / Directions:

Yield: about 1 1/2 cups With a small, sharp knife or a vegetable parer with a rotary blade, peel the mangoes completely. Cut the flesh away from the seed. Discard the seed and cut the flesh into 1/2-inch cubes. Place the mangoes in a serving bowl and add the coconut, coriander, ginger, salt and red pepper, tossing the ingredients gently with a spoon until they are thoroughly combined. Serve at once, or cover tightly and store in the refrigerator for no more than 8 hours before serving. India

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