Sides - Indian Summer - Make your own naanbrood + Mango chutney/raita

• Thinly slice the garlic.
• Finely chop the fresh herbs, making sure to keep them separate.
• Melt the butter in a saucepan, then remove from the heat and add the garlic and coriander. Stir together and season to taste with salt and pepper.
• In a bowl, mix half of the mango chutney with the rest of the yogurt, garam masala*, mint, white wine vinegar, and honey. Season to taste with salt and pepper. 

*Take care, this ingredient is spicy! Use as preferred.

• Divide the dough into 6 equal balls.
• Dust a rolling pin and the rolling surface with flour.
• Roll each ball out onto the rolling surface into a thin, 15-20cm diameter naan.
• Heat a clean frying pan over high heat. When the pan is nice and hot, cook each naan for 2 minutes per side, until lightly golden spots appear and the naan puffs up.