Mango-in- curry chutney

Recipe

ONE VERSION:

Before you start:

Passive time	active time	equipment needed	servings
4-8 h	15 min	blender	2-3

In this recipe passive time is needed to soak sunflower seeds

_{PASSIVE TIME is time before, during or after food preparation when nothing should be done, just waiting}	_{soaking, sprouting, cooling down, freezing}
_{ACTIVE TIME is factual time spent in a kitchen for preparation}	_{cutting, washing, boiling, crashing, mixing}
_{EQUIPMENT NEEDED}	_specific _{kitchen equipment, if not counting regular tools like pots, spoons or knifes}

ingredientS	eu	us
mango fruit, fresh	150 g	5 oz
sunflower seeds	60 g	1/2 cup
agave syrup (optional)	30 g	2 Tbsp
orange juice (optional)	50 g	2 oz
lemon juice	10 g	1 Tbsp
salt	1/2 tsp	1/2 tsp
apple cider vinegar	1 tsp	1 tsp
green or white pepper corns	1/8 tsp	1/8 tsp
chili or cayenne powder	1/8 tsp	1/8 tsp
curry powder	2 tsp	2 tsp
For serving: buckwheat crisps	6-8
butter lettuce	1
radish or beet sprouts	handful

List of ingredients for preparation of Mango-in-curry chutney

For note: 150 g of mango is approximately a half of a big mango fruit

Abbreviations and their meaning

Tbsp	table spoon
tsp	tea spoon
cup	US measuring cup, equal to 240 ml of water

Soak sunflower seeds for at least 4 h or overnight
1. After soaking, pour out water – you will see the outer thin shells of the seeds are there. The goal is to remove as much of these shells as possible.
2. Roll sunflower seeds between the fingers slowly, firmly, but gently
3. put a colander over and empty a bowl
4. add water again to cover the seeds twice and pour water through a colander again to catch the shells. Discard the shells and use cleaned sunflower seeds later
Add in a blender cut mango (without its seed, of course) and all other ingredients, including soaked and exfoliated sunflower seeds. Do not add buckwheat crisps, butter lettuce and sprouts – they will be used for serving
Blend all the mixture in a blender well for 1 min
Serve on a buckwheat crisps and garnish with butter lettuce leaves or sprouts. Enjoy!

The consistency should be not runny. If it appeared to be runny – add some milled sunflower seeds
This chutney could stay in a glass jar in a refrigerator for 2-3 days

Photo by Dr. A. Palatronis on www.z-antenna.com