Instructions: Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow.

Makes about 3 1/2 cups. This chutney will keep, covered and refrigerated, about 4 days. NOTES
While we usually think of chutneys as being cooked, they can also be raw.

In tropical climates, mangoes and similar fruits are used as vegetables when green and as fruits when they are ripe. Here, the firmness and slight tartness of the green mangoes give this chutney a distinctive texture and taste. This one can go with anything, but its just as good by itself as a side dish/salad kind of thang. By jeepster4@sprintmail.com on Apr 06, 1997

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