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1
Heat the ghee in a skillet over medium heat.
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2
Add the onion and ginger and cook for 1 minute.
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3
Add the mango, raisins, sugar, tamarind paste, and curry powder.
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4
Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes.
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5
Put the chutney into a bowl and allow it to cool before serving.
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6
1 pound unsalted butter
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7
Put the butter in a heavy saucepan over medium-low heat.
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8
Melt the butter slowly and make sure it does not sizzle or brown.
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9
Increase the heat and bring the butter to a boil.
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10
When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting.
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11
Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent.
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12
Strain the ghee through a sieve lined with several layers of cheesecloth.
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13
The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
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14
2 tablespoons coriander seeds
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15
1 tablespoon cumin seeds
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16
1 tablespoon cardamom seeds
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17
1 tablespoon whole black peppercorns
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18
1 teaspoon fennel seeds
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19
1 teaspoon mustard seeds
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20
1/2 teaspoon whole cloves
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21
2 dried red chiles, broken in pieces, seeds discarded
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22
2 tablespoons turmeric
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23
Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes.
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24
In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder.
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25
Add the turmeric and give it another quick buzz to combine.
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26
Use the curry powder immediately, or store in a sealed jar for up to 1 month.
