Description
Many summers ago, I spent time traveling in North India visiting relatives on my father’s side. While in the beautiful city of Dehradun at the foothills of the Himalayas, my grandmother’s sister made me this phenomenal mango chutney using grated green mangos, ginger, vinegar, black pepper ( and I’m sure a lot of sugar:) that we ate on mathri, a crisp cracker flavored with carom seeds. I can still remember the flavor.When I got back home to Brooklyn, I wanted to create my own version of this delightful chutney. I decided to cut back on the sugar for this recipe by using ripe mangos and golden raisins. I added fresh ginger for heat, a little garam masala for warmth, and a touch of lemon juice for a nice sour note. In tasting this chutney, I was instantly transported back to my Great Aunt’s kitchen.Pair with curry, cheese and crackers, fancy grilled cheese, grilled meats like pork.Also great as aglaze for a number of protein recipes or an ingredient to flavor a dressing.
