| 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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