Title: Green Mango-Carrot Chutney with Ginger and Coriander
Categories: Salsa Chutney Blank
Yield: 1 Servings

3		Green mangos, peeled & sliced off the pit
1	lg	Carrot, peeled & the ends trimmed
1	tb	Fresh ginger, minced
1	ts	Garlic, minced
1/2	c	Red wine vinegar
3	tb	Molasses
1	tb	Coriander seed, crushed
2	tb	Lime juice (about 1 lime)
		Salt & freshly cracked pepper, to taste

Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow. Makes about 3 1/2 cups.

This chutney will keep, covered and refrigerated, about 4 days.

NOTES : While we usually think of chutneys as being cooked, they can also be raw. In tropical climates, mangoes and similar fruits are used as vegetables when green and as fruits when they are ripe. Here, the firmness and slight tartness of the green mangoes give this chutney a distinctive texture and taste. This one can go with anything, but it's just as good by itself as a side dish/salad kind of thang. Recipe by: Chris Schlesinger& John Willoughby By The Taillons on Apr 08, 1997

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