Fresh Mango Chutney by Kurma Das

Fresh Mango Chutney This simple fresh uncooked chutney takes just minutes to prepare, and less time than that to eat. The lime juice brings out all that mango sweetness, with a little bite of chili. The curry leaves add an elusive savoury hint. Kaffir lime leaves and Vietnamese mint adds yet another intriguing flavour dimension. Serves 4 – 6 as a condiment. 2 ripe mangoes (about 600g) peeled, pitted and coarsely chopped, 2 tablespoons minced green cayenne chillies, or 3 minced Jalapeno chilies, 6 or 8 fresh curry leaves, ¼ teaspoon asafetida powder, ½ teaspoon salt, or more to taste, 1/3 cup loosely packed fresh coriander leaves, 2 teaspoons chopped aromatic mint leaves (spearmint works well), 3 tablespoons fresh lime juice, or more to taste, 2 very finely-sliced kaffir lime leaves and a few sliced Vietnamese mint leaves, optional, for ‘Southeast Asian’ notes. Combine the mangoes and chilies in a medium bowl and stir to mix. Heat the oil in a small heavy pan. Add the curry leaves, and fry until aromaric, just momentarily. Sprinkle in the asafetida powder and fry for a second or two. Add the mangoes, stir to mix, and remove from the heat. If making a larger quantity, pour the flavoured oil into the mangoes. Stir-in the salt, coriander, optional sliced kaffir lime leaf, and the lime juice. Serve immediately, or set aside for the flavours to combine.