Shredded mango and Coconut Chutney

-Recipe from Yamuna mataji

         Green mango makes delicious raw or cooled raw or cooked chutney. In this much loved South Indian variation, the rock-hard type is preferred. On the other hand, in the North fruit just short of ripe is favored. Use whatever is to your liking and convenient. The peppery orange-lime dressing beautifully sets off the near tart mango and sweet coconut –dried fruit mixture. This textured, nearly raw chutney has a character similar to kachambers and makes a pleasant contrast for soups, dals or stews. It is best assembled at least hour before serving.

Preparation time (after assembling ingredients): 2-3 hours
Makes: about 1 cups (360 ml)

2 medium-sized firm unripe mangoes (about 2 pounds/1 kg)
cup (25 g) dried or fresh coconut ribbons
1 table spoon (15 ml) diced dried fruit, such as papaya or apricot
1 table spoon (15 ml) each orange and lime juice
teaspoon (2 ml) salt
1/8 teaspoon (0.5 ml) cayenne pepper or paprika
1-2 hot green chilies, halved, seeded and silvered
2 table spoons (30 ml) sesame or coconut oil
1 teaspoon (5 ml) black mustard seeds
2 table spoons (30 ml) finely chopped fresh coriander

1.    Peel the mangos with a vegetable peeler or paring knife. Coarsely shred the fruit and discard the seed. Combine the mangoes with the coconut, dried fruit, juices, salt, cayenne or paprika and green chilies in a serving bowl, gently toss, cover, and marinate for hour. It cab be refrigerated for up to 6 hours before serving.
2.    Heat the oil in a small pan over moderate heat until hot but not smoking. Drop in the black mustard seeds and fry until they turn gray and sputter (keep a lid handy to catch flying seeds). Pour the chaunk into the salad, add the fresh coriander, toss to mix, and serve.