Coconut Mint Mango Chutney

Green cooking mangoes, which are small, firm and sour, are available in Indian and Asian grocery stores. The juice of one lime is an acceptable substitute for one green mango. This chutney can also be used a dip for vegetables or with samosas and pakoras.

1 small green cooking mango 1 cup grated coconut, fresh or frozen 1/2 cup fresh mint leaves 1 green chili pepper 1/2-inch piece fresh ginger 10 fresh curry leaves Salt to taste 1/4 cup water

Peel mango, remove pulp and dice into small pieces. Put pulp, coconut, mint, chili, ginger, curry leaves and salt in blender; add water. Blend to smooth paste.

Transfer to bowl. Refrigerate until needed.

Makes six servings