A few months ago, a friend of mine came over to teach me how to cook a few Indian dishes, which we then shared with a bunch of our friends. I wrote about the Baingan Bharta that we made, back in September, but there was one more dish from the evening that I have been meaning to make again ever since. While we were cooking, I was making sure to take some notes so that I would remember the spice and flavour combinations. I wasn’t overly organized, so I scratched it down on a paper bag that I had lying around the kitchen. I have held off throwing out the paper bag for months for this chutney recipe. When she first described a cashew date tomato chutney, I had no idea what to expect. Little did I know that the sweet, slightly tangy, mildly spiced side dish would actually enhance all of the other ones. With every bite I took of the dal, the baingan bharta, the kofta, I added a bit of the chutney to the spoon and it enhanced every single one of the dishes. I don’t really know why it’s taken me so long to get my act together and re-make it but this was the week, and I was so happy that I could finally recreate it.