Grilled Naan with Mango Chutney Pork, Chili & Yogurt

"Autumn has caught us in our summer wear."
–Philip Larkin, British poet (1922–86)

Sans takeout, there is not an easier meal than this. [Ed. note: Well dang, woman, why not open up a bigger can of whoop ass for the lede, I'll tell you what.] Took some inspiration from a recipe in the now defunct Donna Hay Magazine (sniff). Please note, you can sub ground beef or turkey if you don't eat pork. If you don't want the carbs, throw this over shredded cabbage. 

In other news, the BF alerted me The Old Farmer's Almanac states Saturday, September 22 was the first day of fall, or the autumnal equinox, also called September equinox. [Ed. note: Oh did I now, he queried while injecting Buffalo Trace directly into his veins.] Mornings and evenings have definitely been crisper, but the days are still pretty darn warm, unlike our dear friend in Washington State who is already harvesting apples and pears from her orchard. Alas, I'm counting down the days until sweater weather.

​Until then, our Marlowe wishes everyone a Happy Fall, y'all​.

PS: One year ago, the BF delved into his past life as a music journalist, and somehow we worked Alien Ant Farm into a recipe for Peanut Butter Scotcheroos...
www.moveablefeast.me/blog/peanut-butter-scotcheroos-20

Adapted from : Donna Hay, Issue 97, Feb/Mar 2018
Number of servings: 4

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground pork
• 3 garlic cloves, minced
• 1 tablespoon finely grated ginger
• ¼  teaspoon sweet curry powder (optional)
• 2-4 tablespoons Mango Chutney (I used 2 tablespoons, adjust to your taste)
• 1 tablespoon lime juice
• Crushed red pepper, to taste (optional, although I recommend as a contrast to sweet chutney)
• ½ cup Greek-style yogurt
• 4 store-bought naan, grilled
• 1 jalapeno or serrano pepper, thinly sliced
• Mint and/or microgreens, to serve
• Pickled onions (completely optional, but I love it here)

Directions

1. Heat oil in a large non-stick sauté pan over high heat.
2. Add pork, garlic, ginger and curry (if using) and cook for 4-5 minutes, breaking up any large lumps with the back of a spatula or wooden spoon. 
3. Add mango chutney, lime juice and crushed red pepper (if using), cook for 1 minute. Set aside.
4. Grill naan. Spread yogurt over naan.
5. Top with ground pork, jalapeno/serrano, mint and microgreens.