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Garam Masala is a blend of what we would consider"sweet spices" such as cinnamon, cloves, cardamom etc. and is ordinarily added at the end of cooking a curry to give a boost of flavor. I love the fragrant quality it gives to food . Try this recipe and serve with it with grilled chicken or pork or serve it with some goat cheese as an hors d'oeuvres.
Fresh Tomato and Onion Chutney
Serves 8 or more
10 medium ripe tomatoes
2 medium onions, chopped
6T lt. brown sugar
2t Global Palate garam masala
2t grated fresh ginger
1C malt vinegar
2t salt
2t honey
Yogurt and fresh mint leaves to garnish
Wash the tomatoes and cut them into quarters. Place them in to a heavy saucepan, add the onions, sugar, spices, vinegar, salt and honey and half cover the pan with a lid. Cook over low heat for about 20 min.
Use a fork and mash the tomatoes to break them up, and then continue to cook at a higher heat until the chutney thickens. Be very careful as it can burn very easily at this point.
Spoon the chutney into a bowl and allow to them cool then chill in the refrigerator. Served chilled with yoghurt, sliced chiles and mint leaves with meat.
Mango Chutney
Makes about 1-1/2C
2 whole under-ripe mangoes
1t salt
1/4C light brown sugar
1/2C water
1/2t cayenne pepper or other hot pepper
1/2t kalonji (Black onion) seeds
1t Global Palate garam masala
1t coarsely ground black pepper
1 cinnamon stick
4 whole cloves
4 cardamom pods
2 bay leaves
1/2C golden raisins
2 cloves of garlic, coarsely chopped
1 small onion, coarsely chopped
2T cider vinegar
Peel the mango and remove as much of the flesh from the seed as possible. Cut the pieces of flesh into large chunks.
In a large non-reactive sauce pan, combine the water and sugar and bring to a boil. Reduce the flame and add the remaining ingredients except for the vinegar. Simmer gently for about 20-30 min. until the mango is tender. Remove from the heat and allow to cool then add the vinegar. Transfer to a bowl and serve. This chutney will keep in the refrigerator for about 1 month if covered.
