Fresh green chile pepper; chopped (non Chile-Heads de-seed pepper)
3 Esslöffel
Fresh coriander leaves (cilantro)
1 Prise
salt
3 Esslöffel
Greek style yoghurt
die Zubereitung:
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.
Chile-Heads Digest V4 #022 by gcaselton@easynet.co.uk (Graeme Caselton
