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

Ingredients

1) SRI LANKAN CURRY POWDER:

• 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

2) MANGO APPLE CHUTNEY:

• 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

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Preparation

• Combine all ingredients in a large saucepan and bring to boil over high heat. Cook the whole thing for about 30 minutes, stirring occasionally.
• Once the liquid starts to thicken lower the heat and let cook until thick.
  Take off the heat and let cool partially.
• 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).
• Wrap the jars separately in a towel and place under the blanket overnight to let cool down very slowly.
• 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.