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.
Indian Style Charoset or Jaroseth
Servings
2 Servings
Ingredients
- 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
Instructions
- 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.
- The charoset can be made 3 days before serving and can be stored, covered in the refrigerator.
You can usually find vinegar that is kosher for passover, if not regular vinegar you can certainly find apple cider vinegar or white wine vinegar which would all work. But I am use lemon juice would also work and then you don’t have to search for anything special.
I love the sound of this recipe, as I love Indian food and chutney in particular. But I’m wondering about the addition of vinegar and whether it’s still kosher for Passover. Isn’t vinegar chametz? Maybe I’ll substitute lemon juice. First, I’ll check my supermarket for kosher-for-Passover vinegar.