An Indian take on cranberry chutney uses mango (Indians are obsessed with them) and cumin powder, used in almost every recipe on the subcontinent. In India, mangoes are only available in summer and very few make their way to the United States. That was my biggest compromise with this recipe — using mangoes that weren’t from home — but it is a very flavorful chutney, lightly spiced with fresh ginger, sweetened with brown sugar.

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