Tonight's meal was going to be lasagna, but somehow it evolved to this tasty Indian feast. We had grilled chicken vindaloo, grilled tofu vindaloo, fresh naan, grilled summer squash and zucchini, asparagus, and basmati rice. There were also homemade mango chutney and raita.
2 Champagne or Ataulfo mangoes, peeled, cored, and diced (they don't have to be perfectly ripe)
1/2 c chopped onion
1 tsp minced jalapeno (or more, to taste)
3 Tbs fresh lime juice
3 Tbs each finely chopped fresh mint and cilantro
1-2 tsp freshly grated or ground ginger
2 tsp brown sugar
1 tsp cumin, quickly toasted in a pan
In a saute pan, combine all the ingredients and bring to a boil. Turn down the heat and let just barely simmer til the mixture has thickened slightly. Taste, and adjust the seasonings.
You might want to double this, because it will be eaten--and quickly. I made this last night and there's only a skimpy tablespoon left.
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