GLOBAL PALATE
Garam Masala
Indian "Sweet Spices Blend"

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.