Mango Chutney

This week I have been cooking everything Indian. Indian curries almost every day. Whether it's mung bean which started as a dahl and turned into more of a curry. Black eyed pea curry and basmati rice which never fails. The grains separate one by one, which means I mastered the technique.
I made some Bakhri dough, Maharashtran simple flat bread, some for Bakhri and the rest I saved to make Puran Poli I make with the same dough. I made the sweetened chickpea filling for the puran poli after soaking the chickpeas overnight and cooking them with sugar and cardamon, then running it through the grinder.

Chickpeas and potato cocktail samosas were added to the long list of my Indian week. I used a pre made filo dough as it is the preferred dough my mother uses and I also got my limits, go and figure how to make filo dough, that is a project for another day, another time.
My pride is this simple, quick chutney, once you have it as a condiment you will understand how refreshing, cooling and why do I take such pride in it. There is a reason these condiments exist, they are not just a dish on their own but really for balancing and contrasting a meal especially in Indian cooking. To cut through the heat and add a dimension to the meal.
I was toying whether to part from this little perfect jewel that is my mom's recipe, but it is so perfect whether you have an Indian meal or not, I wish you whiz it in the food processor and keep it in your refrigerator. Have it along side your lunch and dinner this week. It's fat free, gluten free and the chilli was very mild. The mango I had was green outside but more yellow inside and worked out well here.

Mango chutney will go well with Chana, Indian chickpeas and Basmati here or Red Lentil Dahl and Basmati here. While you have the plates with Chana or Dahl, taste the chutney with the plain Bamati as well, it is sensational! You can find another Mango Chutney with a red onion variation here.

Mango Chutney

1 Large mango, peeled, flesh cut into chunks
2 Garlic cloves
1 Green chilli, stemmed and cut into chunks
8-12 Small/medium mint leaves
Handful fresh cilantro (amount in photo is accurate, about 8-10 strands)
1/4-1/2 Teaspoon salt (start with 1/4 teaspoon taste and adjust)
1 Tablespoon unsweetend coconut flakes

Put all ingredients in a food processor and whiz until consistency shown in photo is achieved. Scrape from sides of food processor and whiz again.

Photo preview of what's to come: