So many chutneys, so many uses

By Ann Trieger Kurland
Source: The Boston Globe 
JUNE 11, 2018

A unique line of artisan chutneys and condiments from Le Bon Magot captures flavors of North Africa, Asia, and the Middle East. The spiced raisin marmalata is flavored with smoked cinnamon and ras al hanout, a spice blend with dried rose petals and cardamom, while the lemon-sultana marmalata has small golden raisins, caraway, and saffron. Sweet and sour brinjal caponata, with chunks of eggplant and curry leaves, is scented with cumin. White pumpkin and almond murabba, a preserve, is laced with cardamom and vanilla (8 ounces for $13 to $16). Owner Naomi Mobed was born in Karachi, raised in Tehran, and lived in Hong Kong as her father moved the family for his work. For years, she also traveled globally for her career in banking and finance and spent stints studying or working in London, Dubai, Cairo, Casablanca, and other cities. The dried fruits and exotic spices in souks and bazaars inspired her. “I absorbed the culture, food, and taste of all the places I lived,” says Mobed, who is now settled in Lawrenceville, N.J., where she produces the condiments in small batches using heirloom recipes. They are versatile and can be paired with cheese and charcuterie, spread onto breads and pita chips, or alongside grilled chicken and gamey meats. Available at Formaggio Kitchen, 268 Shawmut Ave., Boston, 617-350-6996, and 244 Huron Ave., Cambridge, 617-354-4750; Curds & Co., 288 Washington St., Brookline, 617-879-0565; the Cheese Shop of Salem, 45 Lafayette St., Salem, 978-498-4820, Whole Foods Market, selected locations, or go to

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