Mango Chilli Ceviche with Green Coconut Chutney – Sarah Todd

Ingredients

• Juice of 4-5 limes
• 1 small red onion, finely sliced
• 1 ripe mango, diced
• 1/2 cup Birds Eye Chilli Sauce
• 1/2 cup fresh cilantro, chopped
• 1-2 green chilies, finely chopped (optional, adjust to taste)
• Salt and pepper, to taste
• Grapefruit wedges, for garnish
• Toasted pistachios, roughly chopped, for garnish
• 1 cup fresh coriander leaves
• 1/2 cup coconut milk
• 1-2 green chilies (adjust to heat preference)
• 1-inch piece of ginger, peeled
• Juice of 1 lime
• Salt to taste
• 2-3 tablespoons water (or as needed to blend)