The grandgirls and I have been busy cooking up my mango chutney (p. 45 of M+M). And since I had a hankering for Grandma Susie's red cabbage, I decided to blend the two. Wow! Piquant, spicy and gorgeous--and so easy if you use any Major Grey-type chutney from the jar. But as you know by now, home-made is better by far! Did you also know that the jarred mango "chutney" is not technically a chutney but a marubba, a spicy fruit preserve?  This colorful side dresses up the humblest main dish and makes it party time. It tastes great the next day. too.

Rani's Red Cabbage 'N Apples
Yield: 6-8 servings

2 tablespoons canola oil
1 large onion, coarsley chopped
1 medium head red cabbage, coarsely chopped
2 apples, unpeeled and cut into 3/4-inch dice
1/3 cup mango chutney
1/2 teaspoon salt
Black pepper/cumin or garam masala to taste (optional) 

      Heat the oil in a large, heavy wok and add the onions. Over high heat, stir-fry for a minute and then add the cabbage frying until somewhat wilted. Stir in the apples and chutney and cover, turning the heat to simmer. Cook until the apples and cabbage are tender but not mushy (check after ten minutes). Stir in the salt and spices, if using and serve.