Wine vinegar in this Indian style Charoset makes the Seder classic very similar to a chutney. The blend of sweet and sour adds a dimension to the condiment.
- Prep Time
- 2 CupsServings
- 2 ripe mangos, cut into medium dice
- ¼ cup dark raisins
- ¼ cup pitted dates
- ¼ cup slivered almonds
- ¼ cup sugar
- 2 tablespoons red wine vinegar
- Pinch of kosher salt
1. Pulse mangos, raisins, dates, almonds, sugar, vinegar and salt in a food processor until they are a paste. Alternatively, you can chop the ingredients very finely with a sharp knife.
2. The charoset can be made 3 days before serving and can be stored, covered in the refrigerator.