21-day vegan challenge (day 18) - sri lankan curry powder and chutney

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Here a receipt which you will surely like!! It is easy but it is a sheer delight! Satisfactory result!

  • 21-Day Vegan Challenge (Day 18) - Sri Lankan Curry Powder and Chutney
  • 21-Day Vegan Challenge (Day 18) - Sri Lankan Curry Powder and Chutney, Photo 2
Recipe type:
Main Dish
Number of serving:
4 servings
25 min
Cook time:
30 min
Ready in:
55 min
Very Easy


- 10 dried curry leaves
- 2 tbsp coriander seeds
- 2 tbsp cumin seeds
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tbsp dried chilli flakes
- 1 cinnamon stick
- 12 cloves
- 2 star anise
- 1 tbsp ground ginger
- 1 tbsp ground turmeric

- 6 green apples
- 2 mangos
- 1 large onion
- 1 fresh red chili pepper
- 1 red bell pepper
- 1/2 cup dried apricots
- 1/4 cup raisins
- 2 tbsp fresh ginger, grated
- 6 star anise
- 1 cinnamon stick
- 1 tbsp Sri Lankan Curry Powder (recipe above) or any other curry powder
- 1/2 tbsp cayenne pepper
- 1/2 tbsp salt
- 1 cup dark brown muscovado sugar
- 1 1/2 white balsamico vinegar
- 1 1/2 fresh orange juice


Step 1

Combine all ingredients in a large saucepan and bring to boil over high heat. Cook the whole thing for about 30 minutes, stirring occasionally.

Step 2

Once the liquid starts to thicken lower the heat and let cook until thick.
Take off the heat and let cool partially.

Step 3

Meanwhile clean a few glass jars and boil the lids for a minute in boiling water. Scoop the chutney into the jars, close tightly and turn the jar upside down for a minute (this will sterilise the bottles and keep the chutney from rotting).

Step 4

Wrap the jars separately in a towel and place under the blanket overnight to let cool down very slowly.

Step 5

Place in a dark cold place and store for ages. Once opened, the chutney will last for about 6 weeks in the fridge. Enjoy with any curry or rice dish.

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