Peel mango and slice flesh away from the stone. Discard the stone and cut the flesh into 2.5cm cubes. Put mango, ginger and chile pepper into blender with coriander leaves and salt. Add the yoghurt and blend until smooth. Transfer chutney to bowl, cover and place in fridge overnight to allow flavours to blend before serving.

Makes 300ml.

Origin: 'Sainsbury's - Cooking with Garlic, Ginger and Chillies'
Posted By:Graeme