Mango Chutney

Serves 2 (with Tamarind-glazed paneer)

1/2 moderately rip Ataulfo mango

1 green onion

1/4 cup grape tomatoes

1 tso lemon or lime juice

pinch of salt

1/2 tbsp mint leaves

1 tsp brown sugar

Tarka

1 small clove garlic

1 tsp coconut oil

1/8 tsp cumin seeds

1/8 tsp black mustard seeds

1/4 dried red chili, broken

• Prepare ingredients: cut the tomatoes into 1/4" dice and place in wire mesh strainter. Let drain for 30 minutes.

• Peel and seed mango, cut into 1/4" dice. Finely chope green onions. Cut mint leaves (chiffonade).

• Combine mango, green onions, drained tomatoes, lemon or line juice, brown sugar and a pinch of salt in a small mixing bowl. Set aside.

• Tarka: grate garlic with microplane grater. Heat oil in small saute plan over medium-high heat. When oil is hot, add mustard seeds. When seeds start to sputter, add cumin seeds, chili and garlic. Cook, stirring occassionall, until cumin seeds are browned. Remove from heat and stir into mango mixture.

• Season to taste and serve (make with Tamarind-glazed paneer and rice pilaf with cashews.