RCI-SC.005.0037.001
Corom Chatni
— Yield: ca. 12 oz.
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyintermediate
Ingredients
- firm1 unitalmost-ripe mango
- fresh chilli pepper1 unitred or green, stemmed, slit lengthwise, seeded and chopped (see note).
- cilantro or mint1 tspchopped
- 1 tsp
- ⅛ tsp
- Tbs. fresh orange juice2 or 3 unitor a mixture of orange and lime juice
Method
1
Gather all ingredients: cayenne pepper, firm-textured base ingredient (such as firm raw mango, raw papaya, or similar fruit/vegetable), and salt. Wash and peel the firm base ingredient thoroughly.
3 minutes
2
Roughly chop the firm base ingredient into small chunks to make blending or grinding easier. Set aside in a clean bowl.
5 minutes
3
Place the chopped firm base ingredient into a stone mortar or blender. Begin grinding or pulsing until the mixture reaches a coarse, textured consistency.
5 minutes
4
Add the cayenne pepper to the ground base, starting with a small amount and adjusting to your desired heat level. Continue grinding or blending until evenly incorporated.
3 minutes
5
Add salt to taste and blend or mix thoroughly to ensure even seasoning throughout the chutney.
2 minutes
6
Taste the chutney and adjust cayenne pepper and salt as needed to achieve the characteristic pungent, well-balanced flavor profile.
2 minutes
7
Transfer the finished Corom Chatni to a clean, airtight container or serving bowl. Allow it to rest for at least 10 minutes so the flavors meld together.
10 minutes