Mango fruit dip... or Ripe mango chutney

Ripe yellow mango turns into rich green chutney..

Green dip made of ripe golden mango

The other day, a colleague’s lunch included a chutney that tasted out of this world. It was  rich green in colour, and creamy in consistency. It had a hot-sweet-sour taste—nothing remotely Chinese , mind you.

As usual, we had to guess the ingredients. We all guessed everything right, but something, we were told, had been missed. It was, as she revealed, not raw green mango or dry mango powder(aamchoor), but nice and ripe mango fruit. A Dussehri, if names matter to you.

I had to try it out at the earliest, or the mango season would end. So  I did.  

A dip with a nice Dussehri  which my husband thought was sinful to waste on a chutney, best eaten plain or with a dollop of vanilla ice cream.  

So he got to eating one side, while I used the other side and the centre for this hot and spicy ripe mango chutney.

It took all of ten minutes, including the washing and cleaning of  fresh mint leaves.

Ingredients:

Ripe mango, skin removed –1

Mint/Pudina leaves—a small bunch

Pepper-one heaped teaspoon

Red dry  chillies-2

Ginger—half an inch stick

Onion-Half of a small one

Salt—to taste

Black salt—a pinch

Put all the above in a blender, and grind into a fine, smooth dip/chutney.

A few drops of fresh lime juice will make it nice and extra tangy, but I did not want to add too many flavors.

But if you feel the dip will not finish off in a day or two, do add the lime or a dash of vinegar to give it some shelf life, even if it is the top shelf of the fridge.

He ate it with Ragi Dosai, I with pohey. 

A visitor, licked up a tiny bowlful,  with some crackers, enjoying the explosion of the hot and spicy mango chutney.