I use an Indian curry blend in this recipe. Curry powder is not one thing but a combination of over 20 different pulverized herbs, seeds and spices. The brand of curry blend I use is called Madras, which is a bit hot without being overpowering and it offers a beautiful warm yellow color to foods. I prefer this to, let’s say, a Jamaican curry blend which can be sweeter and also has more turmeric and turns foods more orange. This, however, is subjective so use what type you like best. I buy my curry blend in the supermarket, in the spice aisle, and it’s packed in a tin, as opposed to a glass jar. The tin keeps the blend from being over-exposed to light which can encourage the quick dissipation of flavor. Keep all dried herbs and ground spices, whether in glass jars or tins, on a cool dry pantry shelf. And, as I just mentioned, if stored in glass, it’s best to be kept in the dark, whether in a spice drawer or in a cabinet. Chutney is an Indian condiment—a little tart, a little sweet, chunky with fruit and nice and saucy all at the same time. The type of chutney I use is Major Grey, which is not a brand. The term Major Grey indicates that the chutney has been made with mangos. The brand I use for this dish is “Sun Brand” (they also happen to make the curry blend I use). This company also makes wonderful peach chutney. Again, this is all subjective and the beauty of home cooking is to please yourself and those who surround you. Thanks for your inquiry. LG