Shredded Mango and Coconut Chutney

2 medium firm unrip mangoes
1/4 cup dried or fresh coconut ribbons
1 tablespoon diced dried fruit, such as papaya or apricot
1 tablespoon each orange and lime juice
1/8 tsp cayenne or paprika or a mix (depending on the heat you want)
1-2 jalapenos seeded and slivered
2 tablespoons sesame or coconut oil
1 tsp black mustard seeds
2 tablespoons finely chooped fresh cilantro

Peel the mangoes and coarsely shred the fruit. Discard the seed. Combine the mango with the coconut, dried fruit, juices, cayenne or paprika and green chilies in serving bowl, gently toss, cover and marinate for 1/2 hour. It can be refrigerated for up to 6 hours before serving. Heat the oil in a small pan over moderate heat until hot but not smoking. Drop in the mustard seeds and fry until they turn grey and sputter. Keep a lid handy to catch flying seeds. Pour the seeds into the salad, add the fresh coriander, toss to mix and serve.

From Willow at VENUS.NET