| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Slightly underripe mango | |
| 1 | Fresh jalapeno, sliced into | |
| thin rings | ||
| 1 | T | Finely chopped cilantro |
| 1 | T | Salt ???, that's what was |
| printed but I can't | ||
| imagine that it's the | ||
| right | ||
| amount | ||
| 1/8 | t | 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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