Mango Mint Chutney with Homemade Naan

Instructions

1. For the Homemade Naan, mix flour, water, Greek yogurt, 1 tablespoon of the ghee, yeast, salt and sugar in large bowl until dough comes together. Turn dough out onto lightly floured work surface. Knead until dough is smooth and not sticky. Cover. Let rise for 1 hour until doubled in size.
2. Meanwhile, for the Chutney, heat oil in large nonstick skillet on medium heat. Add onion, jalapeño pepper and ginger; cook, covered, 7 minutes, stirring occasionally. Stir in vinegar, sugar, raisins, curry powder, cloves, allspice, cinnamon and nutmeg; cook, covered, 5 minutes longer, stirring occasionally.
3. Stir in mango. Cook on medium-high heat 4 minutes or until liquid is almost evaporated. Stir in mint Spoon into medium bowl. Set aside or refrigerate until ready to serve.
4. Once naan dough has risen, divide evenly into 8 portions. Shape into balls and place on sheet pan. Cover and let rest 15 to 20 minutes.
5. Heat large skillet on medium-high heat. Roll and stretch each portion of dough into a 6- to 8-inch oval. Place one piece of dough in hot skillet. Cook 1 minute per side or until top starts to bubble. Flip and cook one minute longer on other side until bubbly and lightly browned. Remove from pan; brush with reserved ghee. Serve warm with Mango Mint Chutney.