Wash the Tomatoes, Mangoes, Green Chilies & Lime. Pat dry.
Wash the Cilantro thoroughly in a colander under running water. Shake off the water.
Keep between paper towels to dry.
Heat a Grill Pan or a regular Nonstick Pan over medium heat. Brush oil lightly to avoid sticking.
Place 6 Tomatoes in the Pan.
Keep turning until all the sides are charred. We want a nice smoky flavor.
*You may do it over open flame too.
Leave the Tomatoes in the Pan to cool down.
Peel the Mangoes & Onion.
Chop the onion finely along with the 6 remaining Tomatoes, Jalapeos/Green Chilies & half of the Cilantro.
Chop the Mangoes slightly larger than the other ingredients.
Place everything in a large bowl.
Blend the 6 charred Tomatoes into a chunky Pure.
Add the remaining Cilantro & pulse for a few seconds. *Do not puree the Cilantro.
Pour it on top of the chopped ingredients.
Squeeze the lime into it. Add Salt, Sugar.
Stir gently. Taste & adjust seasoning.
Pour into Sterilized Jars. Close tightly. Refrigerate.
Serve with Nachos/Pita Triangles/Multigrain Crackers/Quesadillas or whatever your heart desires.
Note: Stays good in the refrigerator for up-to 2 weeks or so
Enjoy!!
