Chief's Amchar Masala Small, 30oz

Amchar Masala: A Trinidadian mixture using many of the spices used in Indian pickling. Here they are roasted first, acquiring a dark color and an intense flavor. This mixture is often sprinkled in toward the end of the cooking period.

Makes about 8 Tablespoons

4 tablespoons whole coriander seeds
1 tablespoon whole cumin seeds
2 teaspoons whole black peppercorns
1 teaspoon whole fennel seeds
1 teaspoon whole brown mustard seeds
1 teaspoon whole fenugreek seeds

Put all the spices in a small, cast-iron frying pan and set over medium heat. Stir and roast for 1 to 2 minutes, or until the spices turn a shade darker. Remove from the pan, allow to cool, and then grind as a finely as possible in a clean coffee or spice grinder. Empty into an airtight jar and store in a dark cupboard.


Suggested Recipe:
Trinidadian Mango Curry

1 medium onion, peeled and chopped
3 garlic cloves, peeled and chopped
1-4 fresh hot green chiles, chopped
4 teaspoons curry powder (recommended: Bolst's)
2 teaspoons amchar masala (sold in Caribbean shops)
1 teaspoon ground cumin
Quarter cup peanut or canola oil
3 half-ripe mangoes (about 1 pound each), peeled and flesh removed, cut into small pieces
5 tablespoons dark brown sugar
Salt to taste
1. Put the onion, garlic and green chilies into an electric blender, add 4 to 5 tablespoons of water and blend until you have a full paste. Set aside.
2. Combine the curry powder, amchar masala and cumin in a small bowl. Add 4 tablespoons of water, mix and set aside.
3. Heat the oil in a large, nonstick frying pan over high heat. When hot, put in the paste from the blender. Stir and fry for eight minutes, or until it has browned a bit. Turn the heat to medium and put in the curry powder paste. Stir for a minute and add the mango pieces. Stir well to mix. Add one and a half cup of hot water, sugar and salt and bring to a simmer. Stir and simmer gently, uncovered for 15 minutes.