Have you ever wanted to make something with green mango (like a Thai salad or, um, this chutney), but found yourself tragically short on green mango? Well, it turns out that Granny Smith apples work pretty darn well as a substitute.
You can julienne them!
And you can cook 'em up just like you would the green mango in Suvir Saran's recipe for mango chutney: toss it with salt and turmeric, simmer it with fresh chili, thicken it with cornstarch, and temper it with oil used to fry fennel, mustard, nigella seeds, and dried chilies. Add a pinch of asafetida and you have a perfect chutney--many commercial ones are either really sweet or really vinegary, but this one is all about the spices.