Green Mango Coconut Chutney

This Green Mango Coconut Chutney is mainly based on the creole cuisine of the Mascarenes (consisting of a trio of islands in the Indian Ocean: Reunion Island, Mauritius, and Rodrigues). Chutneys (called rougail in Reunion Island, and chatini or satini in Mauritius and Rodrigues) are quite popular and are made with locally-grown, fresh ingredients. Mango chutneys and coconut chutneys are particular favourites. I chose to amalgamate these two favourites into one fresh and flavourful combination. Thus, I mixed green mangoes and fresh coconut to make a creole-style chutney, while at the same time bringing in my own personal touch with the addition of pomegranate molasses (a Middle Eastern ingredient). In my opinion, the pomegranate molasses complements the other components of this chutney beautifully as its sweetness is the perfect counterpoint to the savoury and tart elements of this dish.

This chutney is a refreshing and flavoursome addition to any meal. It is amazing as a side dish, spread on toast, or in sandwiches or wraps.

Green Mango Coconut Chutney

Makes around 800 mL

Ingredients

3 medium green mangoes

1 fresh coconut, cut in 3-cm chunks*

1 medium onion, peeled, quartered

1 bunch cilantro, roughly chopped

1 teaspoon coarse sea salt

4 small green chilies, roughly chopped

juice of 1 lemon

2 teaspoons pomegranate molasses

Method

Peel the mangoes. Slice the flesh off the seed. Cut the mango flesh into 3-cm chunks.

In a food processor, coarsely grind together the mango, coconut, onion, chili, and cilantro.

Transfer the contents into a large bowl.

Add the salt, lemon juice, and pomegranate molasses. Mix well.

Cover and refrigerate.

Consume within three days.

* If desired, you can peel the brown skin off the coconut prior to cutting it into chunks. I prefer to leave the brown skin on as it provides more depth of flavour to the dish.