21-Day Vegan Challenge (Day 18) - Sri Lankan Curry Powder and Chutney

Curries from Sri Lanka are generally more aromatic than spicy - that is when compared to those of India.

This one is a very special recipe to me, for it comes from a cookbook "Go Ahead: Make My Curry" given to me by KC of Kitschow - my Chinese Ayi, who makes the best Chinese food in the world. Thank you so much KC, this powder rocked, my whole kitchen smelled wonderfully for days :-)

Here is my version of:

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

Dry roast all the whole spices in a wok over medium heat for about 3 minutes or until fragrant. Take off the fire and grind to a powder. I used traditional mortar and pestle for this, but I guess you can save a serious amount of time by grinding them in a grinder.

Mix in the turmeric and ginger and store in airtight container for about half a year.
Use wherever you would use regular curry powder.

What I did was to use a tablespoon in a truly special, super flavored:

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

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.

My diet is going perfectly well and I am more an more excited to cook. I decided to compile this entire 3 week journey into MY 21-DAY VEGAN CHALLENGE COOKBOOK. To get your free downloadable copy, please e-mail me or leave a comment here :-)

My lovely friend KC is starting her 40-day Lent Fasting, as we speak. That means that for the next 40 days, she will follow the simple Christian tradition of eating only one simple meal a day no earlier than 15:00 and she will not touch meat, dairy or eggs (fish and seafood is allowed). Good luck Ayi, you have my full support.

Do read her article, it has so much great information on hot to fast and not go nuts :-)

Having said that, for the next 40 days I shall do the same, however I will retain my "normal eating hours" (i.e. three times a day).