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Sunday, August 2, 2015

Mango Chutney

Generous pinch of each of the following:
black mustard seeds
nigella seeds
fennel seeds
fenugreek seeds (These are hard- crush w/ mortar and pestle first)
cumin seeds

Saute seeds in a tablespoon or two of olive oil in a small skillet or saucepan until fragrant and mustard seeds begin to pop.

Add:
1/2-1 inch fresh ginger, grated

Cook for 1-2 minutes and add:

2 mangoes, peeled and diced

1/2 tsp chili powder
pinch of asafetida
salt, to taste
honey, to taste

Serve warm or at room temperature.


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