Petitchef

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

Main Dish
4 servings
25 min
30 min
Very Easy
Here a receipt which you will surely like!! It is easy but it is a sheer delight! Satisfactory result!

Ingredients

Number of serving: 4

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

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.

Photos

21-Day Vegan Challenge (Day 18) - Sri Lankan Curry Powder and Chutney, photo 121-Day Vegan Challenge (Day 18) - Sri Lankan Curry Powder and Chutney, photo 2




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