Use this versatile marijuana recipe for India’s favorite condiment to add medicated flavor and spice to all kinds of foods like simple steamed or grilled meats, poultry, or seafood. It even works well with grilled tofu and as a creative sandwich addition. Use your imagination!
In a small bowl, combine pineapple juice, vinegar, brown sugar, curry power, and kief or hash. Stir to combine and set aside.
Heat oil over medium heat in a large sauté pan. Add crushed red pepper and cook, stirring, for 30 seconds. Add the onions and cook, stirring, until soft, about 2 minutes. Stir in the ginger and Serrano pepper, and mangos and cook, stirring, for another minute. Add the mixture from the bowl and stir to combine. Bring to a bar simmer, cover and cook, stirring occasionally, for 15 minutes. Stir in raisins and remove from heat.
Decarboxylation & Dosing
* Be sure to decarboxylate the kief or hash first by placing it in an ovenproof dish and baking at 275 degrees F for 25 minutes. Click here to learn more about cooking with kief and hash.