Injera with Cilantro Mango Chutney

Name: Injera with Cilantro Mango Chutney
Cook time: 35 min
Total time: 35 min
Ingredients: 2 cups teff flour; 1/8 teaspoon active dry yeast; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 4 teaspoons freshly grated ginger; 4 small shallots, roughly chopped; 4 cups packed cilantro leaves with tender stems; 2 jalapeño peppers, ribs and seeds removed, roughly chopped; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 to 3/4 cup canola oil (depending on how thick you want the chutney); Salt to taste; Flesh of 1 ripe mango, diced