Fresh Papaya Chutney

1 papaya
1 tablespoon lemon juice
1 tablespoon grated fresh ginger
1 tablespoon Sweet & Tangy Mango Masala
1 small clove garlic
1 teaspoon salt
1/2 cup grated coconut
2 canned green chilies, chopped and rinsed

Select a papaya of about 1 pound in weight. Peel, discard seeds, and shred or grate coarsely. Add lemon juice. Peel garlic and mash to a paste in the salt (or use a garlic press) and Sweet & Tangy Mango Masala, and add along with the coconut and chilies. Mix well and serve cold. Makes about two cups.

Buckingham Palace Curry

1 young chicken
1/3 cup chopped onions
2 tablespoons clarified butter
2 tablespoons chopped almonds
2 tablespoons Kashmiri Mild Curry
2 Bouillon cubes, dissolved in water
2 tablespoons fresh grated coconut
2 tablespoons coconut milk
Salt and pepper

Cut chicken into pieces. Cook onion in butter, add almonds and chicken, salt and pepper to taste. Cook 5 minutes, turning several times, then add bouillon to cover, stir in Kashmiri Mild Curry. When tender, add the finely grated coconut mixed with the coconut milk. Simmer until chicken is cooked all the way through, serve over rice. Serves 4.

Apricot & Meat Curry (Meat, Poultry or Seafood)

2 tablespoons clarified butter
1/2 teaspoon salt
2 tablespoons flour
1 12-ounce can apricots (juice only)
1 lemon
1 tablespoon Sweet & Tangy Mango Masala
2 cups diced cooked meat, poultry or seafood

Make a roux with butter, salt and flour, add Masala powder and cook for several minutes. Add juice from apricots and enough water to make a good consistency. Add lemon juice to taste and the diced protein of your choice. Heat 5 minutes and serve with rice. Use apricots for dessert. Serves four.