We start the 3rd week of our mega marathon Buffet on Table with the theme : condiments from different countries. Since I was doing an Alphabetical theme on the countries, i was looking for a condiment from country P. Though first I decided to do Onion based accompaniment from peru, this mesmerising green mango chutney/Kacche Aam ke chutney from our neighbouring country Pakistan caught my eyes.
It is such a quick dip to make, all you have to do is blend the ingredients together. And that beautiful green is definitely eye-catching.
1 no Raw Mango
2 nos green chilies
¼ cup fresh min leaves
¼ cup fresh coriander leaves
4 cloves of garlic
Salt to taste
- Wash and peel the mango. Cut it into small pieces. Wash mint and coriander leaves.
- Take all the ingredients together in a blender. Blend smooth. I didn’t add any water, in case your blender stops and ask for water, add 1 or 2 tablespoon of water. Blend until smooth.
- Transfer it to a clean bowl. Serve along with roti or rice. Can also be used as spread for sandwiches or wraps. Sore leftover in the fridge, will keep well for 3-4 days.
The name itself is mouthwatering. Chutney looks inviting.
So beautifully clicked!
Such a vibrant color and mouthwatering chutney,
I can feel the tanginess of the chutney, Priya. Lovely one to have on sandwiches.
Slurp, this chutney is definitely a fabulous one to have with anything.
Vibrant color and delicious chutney.I look those concentric circle you got on chutney.
Beautiful presentation..even I loved those concentric circles…they have uplifted the clicks..super tempting chutney.
Green on green looks beautiful Priya..though we made a chutney with raw mango, mine never turns so green..now you are making me green!
Love the color and nice texture.
Love the tangy chutney n awesome click dear
Imagining the tanginess.. wish I could grab some
Wow, your green mango chutney looks amazing. Love the color of the chutney and your pics look awesome.
I could not understand how you got the color when I first read the title. Who would have guessed that a Latin American country would have such a dip?
Wow looks yum. Too bad we have to wait for the mang season to make this chutney now.
love the vibrrant color and creamy texture