Green Mango Chutney

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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1 cup green mango slices with skin on
1 cup fresh grated coconut
6 green chiles (Thai chiles are best)
1 Tbsp thinly sliced shallots
1 Tbsp fresh grated ginger
Salt to taste
Lime juice to taste (optional if the mango is not sour enough)


Grind all the ingredients in a spice grinder to form a smooth paste. Serve with hot rice.

Note: Some people are allergic to the mango skin and sap.