Sunday, July 7, 2002
MarkBernstein.org
 

Mango Cilantro

One of my favorite summer concoctions is really easy to make.

Take a handful of fresh cilantro and toss it in the Cuisanart with a handful of walnuts, pecans, or whatever nut is handy. Chop fine, and spread on a plate.

Get a small bowl of good, not-too-hot mango chutney.

Grill some sausages. Spicy is good; the fresh, spicy chicken and turkey sausages from the Cambridge Museum of Fruits and Vegetables are fine, and I like kielbasa.

Take a bit of sausage on a fork or skewer. Dip it in the mango chutney. Then dip it in the crunchy cilantro. Eat. Repeat.

My cookbook claims this was a 19th-century Milwaukee tavern food. Surely this is madness -- mango chutney in Milwaukee? Or is this a typical northern-European dish?