Madras Mango Chutney
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Ingredients:
6 serrano chiles, stems and seeds removed, minced
3 large ripe mangoes, peeled and diced
1/2 onion, minced
1 tsp. fenugreek seeds
2 Tbsp. vegetable oil
1 Tbsp. mustard seeds
1 tsp. turmeric powder
salt to taste
Instructions:
In a bowl, combine the chiles, mangoes and onion. Crush the fenugreek seeds into a coarse powder and add it to the mango mixture.
Heat the oil in a skillet and add the mustard seeds. When they begin to pop, remove the seeds from the heat and transfer them to a bowl. Add the turmeric, salt and the chile-mango mixture. Mix well and serve with grilled fish.
Yields 2-3 cups.
Recipe from Arthur Pais.