Curry Powder (Garam Masala)

by Mimi Rippee

Ingredients

• 1 - 2-inch long cinnamon stick
• 2 T cumin seeds
• 2 T ground coriander
• 1 T cardamom pods, shelled
• 1 t whole cloves
• 1 T black pepper corns
• 1 t ground turmeric

Directions

Dry roast all of the spices in a heavy skillet over medium-high heat. The whole process should take about 10 minutes. Let cool. Transfer spices to a grinder and blend until smooth. Store in an airtight jar.

Bengali Garam Marsala

Ingredients

• 1 ts Ground cloves
• 1 ts Cumin seed; ground
• 3 ts Cardamom seed; ground
• 3 ts Ground cinnamon

Directions

Store mixture in a tightly sealed container.

Malabar Curry Powder

Ingredients

• 34 g Tamarind
• 44 g Onion
• 20 g Coriander
• 5 g Cayenne
• 3 g Turmeric
• 2 g Cumin
• 3 g Fenugreek
• 2 g Black pepper
• 2 g Mustard, powdered

Directions

Grind all ingredients together. Makes about a quarter pound.

Chile Mustard Relish
(Bengali Kasundi)

Yield: 1 Servings

Ingredients

• 5 oz Fresh hot red chiles
• 1 tb Mustard seeds
• 4 Garlic cloves, peeled
• 1 sm Green mango, peeled, -shredded
• 1 pn Salt, or to taste

Directions

This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too.
Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup.
PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat,
0 mg cholesterol, 35 mg sodium, 1 g fiber.

Mango Chutney
(Corom Chatni)

by Mimi Rippee

Ingredients

• 1 med. slightly underripe mango
• 1 fresh jalapeno, sliced into thin rings
• 1 T finely chopped cilantro
• 1 T salt
• 1/8 t ground cayenne pepper

Directions

Cut the flesh of the mango away from the large seed inside. Cut the mango into paper-thin slices. Place in bowl. Add the chile, coriander, salt, and cayenne, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before serving.

Mint And Coriander Chutney

Ingredients

• 1 bunch Coriander leaves
• 1 bunch Mint leaves
• 1 Green chili
• 1 oz Seedless tamarind
• 1 tsp Salt
• 4 T Water
• 1 medium Onion

Directions

Wash and soak tamarind in water for 1/2 hour. Clean, pick and wash the coriander and mint. Separate pulp from the tamarind and squeeze out the pulp. Grind coriander, mint, green chili and onion into a fine paste. Add the tamarind pulp and salt. Blend well. In an airtight jar this can be refrigerated for up to one week.

Spiced Fruit Chutney

Ingredients

• 2 c Cider vinegar
• 1 md Onion, finely chopped
• 1/2 c Water
• 1 tb Ground ginger
• 2 ts Grated orange peel
• 1 1/2 ts Salt
• 1/2 ts Cinnamon
• 1 Garlic clove, minced
• 1/4 ts Dried red pepper flakes
• 3 c Firmly packed golden brown -sugar
• 2 sm Bartlett pears, cored and -diced
• 1 lg Granny Smith apple, cored -and diced
• 2 c Cranberries
• 1/2 c Dried currants

Directions

Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.

Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate. Bring to room temperature before serving.