- 1 cup finely diced ripe mango, divided
- 2 cups cilantro leaves
- 2 cups mint leaves
- ¼ teaspoon ginger
- 5-6 green chili peppers
- ½ cup lime juice
- 2 Tablespoons brown sugar
- Salt to taste
- Reserve half of the finely diced mango.
- Grind remaining mango and ingredients to a fine paste.
- Stir in reserved mango. Add very little water if needed.
- Serve with lamb or chicken kabobs.
Recipe courtesy of Chauhan Ale & Masala House, Nashville, TN