Cooking the chutney.[caption id="attachment_587" align="alignleft" width="300" caption="Making the chutney."][/caption]

[caption id="attachment_589" align="alignleft" width="300" caption="The completed dish."][/caption]

Recently I made this mango chutney, together with some pork and this recipe for broiled zucchini and potatoes.

It didn’t turn out that well. The chutney was OK, but I found that the mango flavor got pretty heavily overpowered by the raisins and peppers. In general, I find the presence of raisins in a chutney or curry distracting - they have a unique flavor and texture that really stands out, which makes it easy for them to overwhelm other flavors.

The broiled zucchini and potato recipe also didn’t work at all for me. Because my stove and oven heat relatively unevenly, some zucchini and potatoes were relatively undercooked, while others were blackened. This isn’t the fault of the recipe; it just didn’t work that well for my cooking situation (the reviews seem to indicate it worked well for others, however).

Also, parmesan doesn’t really seem to work under a broiler. Instead of melting, it seemed to char and it immediately took up a distinct and unpleasant burned / oily flavor which really detracted from the vegetables.

Anyway, I probably won’t make this again, though I would really like to learn how to make a good chutney - it seems that a very wide variety of ingredients can be used, which opens up a broad range of possibilities.