Many summers ago, Chef Chitra Agrawal spent time traveling in North India visiting relatives on her father's side. While in the beautiful city of Dehradun at the foothills of the Himalayas, her grandmother's sister made her this phenomenal mango chutney using grated green mangos, ginger, vinegar, black pepper (and she's sure a lot of sugar:) that they ate on mathri, a crisp cracker flavored with carom seeds. She can still remember the flavor.
When she got back home to Brooklyn, she wanted to create her own version of this delightful chutney. She decided to cut back on the sugar for this recipe by using ripe mangos and golden raisins. She then 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, she was instantly transported back to her Great Aunt's kitchen.
Pair with curry, cheese and crackers, fancy grilled cheese, grilled meats like pork. Also great as a glaze for a number of protein recipes or an ingredient to flavor a dressing.