Roasted Poblano Green Mango Chutney

Roast Poblano (broil in oven at 375 degrees) until skin is blackened on all sides. Let cool & peel of seeds. Put the pulp (no seeds) in a blender. Chop green mango, cilantro, onion (i used green) & garlic (i used green again, since its spring) & salt to taste. Blend until you have a fine paste. You can add a halapeno or a serrano if you want to spike it up further.

this chutney tastes good with grilled potatoes or sweet potatoes (drizzle with olive oil & sprinkle sea salt & some crushed pepper flakes) as a sauce on the side.