Trinidadian Mango Chutney

Peel the green mango using a vegetable peeler or sharp knife, then cut it into thin slices or julienne pieces, removing the large central pit as you work.

Mince the garlic finely and slice the hot pepper into thin rings, removing seeds if a milder heat is preferred.

Finely chop the shadoni benny (cilantro or culantro) leaves, discarding any tough stems.

Place the sliced mango in a bowl and sprinkle with salt to taste, mixing gently to allow the salt to begin drawing out the mango's juices.

Add the minced garlic, sliced hot pepper, and ground black pepper to the mango, stirring to combine all ingredients evenly.

Squeeze the lime juice over the mixture and fold in the chopped shadoni benny leaves.

Taste and adjust seasonings as needed, adding more salt, hot pepper, or lime juice according to preference. Allow the chutney to rest for at least 5 minutes before serving to allow the flavors to meld.