What the doctor ordered

Mango chutney from a naturopathic physician's kitchen.

By Chris Colin
September 26, 2000 11:30PM (UTC)
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I don't make my own mango chutney. I get it in a jar. But here's how Sally LaMont, naturopathic physician and licensed acupuncturist, makes it, according to her Web site:

Mango chutney
2 fresh mangoes
1 tablespoon lemon juice
1 tablespoon brown sugar
1 teaspoon rice vinegar
3 tablespoons red onion, minced
1 tablespoon ginger root, minced
1/4 cup cilantro, chopped
A pinch each of nutmeg and cinnamon

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Peel, halve and remove meat from the mangoes. Put the meat and all other ingredients except the cilantro in a food processor and pulse a few times.

Transfer mixture to a nonreactive pan and simmer for 10 minutes. Add the cilantro and cool for a few hours.

Makes about 1 1/2 cups.


Chris Colin

Chris Colin is the author most recently of "Blindsight," published by the Atavist.

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