| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1 |
md |
Slightly underripe mango |
| 1 |
|
Fresh jalapeno; sliced into thin rings |
| 1 |
tb |
Finely chopped cilantro |
| 1 |
tb |
Salt ???; (that's what was printed, but I can't imagine that it's the right amount) |
| 1/8 |
ts |
Ground cayenne pepper |
INSTRUCTIONS
by Mimi Rippee
Cut the flesh of the mango away from the large seed inside. Cut the mango
into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and
cayenne, and toss gently. Let the chutney marinate in the refrigerator for
1 or 2 hours before serving.
(If this makes 3 servings - she didn't say - it would be 51 calories, 2
cff, 13.1g carbs, 0.7g protein, 2327mg. sodium!) Using 1/2t salt cuts it
down to a more reasonable 390mg.
Posted to fatfree digest by RubyTues59 <RubyTues59@aol.com> on Apr 28, 1998
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