2 green, fresh mangoes (about 600g)
80 g fresh mint leaves
2 teaspoons ground cumin
2 tablespoons ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cloves
1/4 teaspoon dried ginger (powder)
1 teaspoon salt
3 tablespoons sugar
Servings: 3 cups
Peel the mangoes, take out the pit and cut into 1/2 inch-sized cubes. Puree the mangoes with all the other ingredients in a kitchen machine. Taste and adjust the sugar and salt. Put into a serving bowl and chill well before serving.
This chutney should not be prepared more than a couple hours before serving, since otherwise the spices will lose their flavour.