If you do any cooking from India, especially chutneys, they use a sugar called jaggery (sp?) and you can recreate it with molasses and brown sugar about a 1:3 ration of molasses to sugar.

This is a chutney recipe I created and I think it's pretty damn good if I do say so myself.

http://www.hizzoners.com/recipes/sau...vorite-chutney

Sitara wrote:

> If you do any cooking from India, especially chutneys, they use a sugar
> called jaggery (sp?) and you can recreate it with molasses and brown
> sugar about a 1:3 ration of molasses to sugar.
>
> This is a chutney recipe I created and I think it's pretty damn good if I
> do say so myself.
>
> http://www.hizzoners.com/recipes/sau...vorite-chutney

That does look good; I've saved it for future use.

Bob

ImStillMags > wrote:
>
>If you do any cooking from India, especially chutneys, they use a sugar called jaggery (sp?) and you can recreate it with molasses and brown sugar about a 1:3 ration of molasses to sugar.

Jaagari is palm sugar; chini is white sugar.

Orlando