Sweet Curry Paste

Omit the mango chutney and increase the orange marmalade to 3/4 cup, if desired.

1/2 cup mango chutney
1/4 cup Madeleine’s Seville Orange Marmalade
1 tablespoon dark sesame oil
1/2 teaspoon ground red pepper
1/2 teaspoon curry powder
1/4 teaspoon salt

Combine all ingredients, and stir well with a whisk.

Yield: 2/3 cup.

Cooking Light
July 1997