I have a confession to make. The relish I’m posting today wasn’t such a hit with my family. So why am I posting it? Because I liked it and am sure there will be some people out there who also do.
I’m not sure why my family didn’t like it because it is a mango relish, and who doesn’t like mangoes? I’m yet to meet an Indian (the Asian kind) who doesn’t like mangoes!
I made this relish about 2 months back when I had a load of mangoes, at different stages of ripeness, on hand and needed to use them up before they went bad. Even though the best way to eat mangoes is as they are, we Indians love cooking with them too. We use them raw, half-ripe and fully ripe in a variety of dishes.
I decided to use the half-ripe mangoes in a non-Indian style relish/ chutney but couldn’t resist adding an Indian twist to it in terms of the spices I used. I also had this bag of beautiful raisins from Nashik (India’s wine grape growing region) sent to me by friend and fellow blogger, **Madhuli.
I have been trying to figure out why they didn’t like it. Even though my mother told me she liked and had it a few times, she hasn’t asked for it since then so I have about 1 1/2 small jam jars of the chutney still the fridge.
The only thing I can come up with is that it is either the vinegar in the relish or that it isn’t very sweet to taste, but a bit tangy and spicy. I personally do not like the taste of vinegar, especially when it used in preserves of any kind including pickles. In South Indian community we do not traditionally use vinegar at all, not even in pickles so vinegar is a bit of a foreign taste to us and one we haven’t really acquired.
Again, relishes and chutneys (as they’re known in the Western world) are something we have not been brought up with and is something that doesn’t really sit well with South Indian food. Bread and crackers are not usual fare in Indian homes. Bread is usually eaten with butter and jam and even with Indian curries sometimes while Indian flatbread is always accompanied by pickles, sometimes spicy and sometimes sweet and sour.
This relish is really more of tang than sweet, though you could always increase the “sweet” quotient to suit your tastes. You can serve it with crackers, pita chips, on toast or with Indian flatbreads like naans or parathas.
Mango, Red Bell Pepper & Raisin Chutney/ Relish
(Adapted from Epicurious)