Although many Indian classics have been carefully standardized, it’s possible to improvise a sweet-and-sour chutney by adjusting some of the standard ingredients to taste and by using virtually any underripe fruit.
|good-quality white wine vinegar, cider vinegar, or sherry vinegar|
|underripe fruit, cut into ¼ × ½-inch (5 mm × 1 cm) cubes (see note)|
|serrano chile, stemmed, seeded, finely chopped or thai chiles, stemmed, seeded, finely chopped|
|fresh ginger, grated|
|garam masala or basic curry powder|
|white or dark raisins (optional)|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.